This is a rich, creamy salmon that is a perfect “I want to impress company” recipe! Pull out the last of that summer wild salmon from the freezer and make this! (Adapted from Better Homes and Gardens)
6 (6 ounce) salmon fillets, skinless
5 1/4 ounces spreadable cheese with garlic and herbs
1 cup soft breadcrumbs (about 1 1/2 slices)
1/3 cup parmesan cheese, freshly shredded (1/1/2 oz)
1/4 cup butter, melted
2 tablespoons pine nuts, toasted
Thaw fish, if frozen. Rinse fish; pat dry. Preheat oven to 425.
Finely shred enough peel from lemon to make 2 teaspoons; cut lemon in wedges and set aside.
In small bowl combine semi-soft cheese and lemon peel.
In top of each fillet, from about 1/2 inch from one end, cut a pocket, taking care not to cut all the way through the fish. (If the fish is thin, cut into the fish at an angle).
Spoon cheese mixture into pockets. Season fish with salt Place in baking pan and set aside.
In small bowl combine bread crumbs, parmesan cheese, butter and pine nuts; sprinkle over fillets, pressing lightly.
Bake, uncovered, about 14 minutes or until salmon flakes when tested with a fork. Serve with lemon wedges.