Baked Salmon Stuffed With Mascarpone Spinach Recipes

BAKED SALMON WITH MASCARPONE SPINACH

Baked Salmon With Mascarpone Spinach image

I got this recipe from the magazine, Bon Appetit a couple of years ago. The first time I made it, we were hooked! Mascarpone is an Italian cream cheese that can be found in many grocery stores and Italian markets. This recipe calls for salmon fillets but I found it easier to use the whole fillet and then cut it after cooking. Increase the cooking time to 25-30 minutes if using the whole fillet. And use fresh grated cheese...not that stuff in a canister that you find on the grocery shelf.

Provided by CulinaryQueen

Categories One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 (10 ounce) bag fresh spinach leaves
1/2 cup Philadelphia Cream Cheese, room temperature
1/2 cup mascarpone cheese, room temperature
1/8 teaspoon ground nutmeg
salt and pepper, to taste
6 -8 salmon fillets, with skin about 1-inch thick
1 tablespoon olive oil
2 2/3 cups French bread, with crust cut into small cubes
1/2 cup butter, melted
1/2 cup parmesan cheese or 1/2 cup pecorino cheese, freshly grated

Steps:

Cook spinach in large pot of boiling water just until wilted, about 1 minute. Drain and rinse with cold water. Squeeze out as much water as possible, then finely chop. Place in small bowl. Mix in cream cheese, mascarpone cheese and nutmeg. Season to taste with salt and pepper.
Brush a baking dish with olive oil and place the salmon in it, skin side down. Spread the cheese and spinach mixture over the top of the salmon. Sprinkle with salt and pepper. (This can be made 4 hours ahead. Cover and chill. Remove from fridge 30 minutes prior to putting in oven).
Preheat oven to 450F/230°C Mix bread cubes, melted butter and grated cheese in medium bowl. Top salmon with bread mixture, pressing it into cheese to adhere.
Bake salmon until opaque in center about 12-15 minutes if using single fillets or 25-30 minutes if using whole fillet.

Nutrition Facts : Calories 794.8, Fat 39.6, SaturatedFat 17.9, Cholesterol 234.6, Sodium 890.5, Carbohydrate 32.1, Fiber 2.8, Sugar 0.5, Protein 74.6

BAKED SALMON STUFFED WITH MASCARPONE SPINACH

Baked Salmon Stuffed with Mascarpone Spinach image

Categories Fish Leafy Green Bake Dinner Salmon Spinach Winter Anniversary Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free

Yield Makes 8 servings

Number Of Ingredients 9

Ingredients

1 10-ounce bag fresh spinach leaves
1/2 cup cream cheese (about 4 ounces), room temperature
1/2 cup mascarpone cheese,* room temperature
Pinch of ground nutmeg
8 6- to 8-ounce salmon fillets with skin (each about 1 inch thick)
Olive oil
2 2/3 cups fresh breadcrumbs from French bread with crust
1/2 cup (1 stick) butter, melted
1/2 cup freshly grated Parmesan cheese

Steps:

Cook spinach in large pot of boiling water just until wilted, about 30 seconds. Drain; rinse with cold water. Squeeze spinach dry, then finely chop. Place in small bowl. Mix in cream cheese, mascarpone, and ground nutmeg. Season to taste with salt and pepper. Cut one 3/4-inch-deep, 2 1/2-inch-long slit down center of top side of each salmon fillet, forming pocket for spinach mixture. Fill each slit with spinach mixture, dividing equally among salmon fillets. (Can be made 4 hours ahead. Cover and chill.)
Preheat oven to 450°F. Brush rimmed baking sheet with olive oil. Sprinkle salmon fillets with salt and pepper. Mix breadcrumbs, melted butter, and Parmesan cheese in medium bowl. Top each salmon fillet with breadcrumb mixture, pressing to adhere. Place salmon fillets, skin side down, on prepared baking sheet. Bake salmon until opaque in center, about 12 minutes. Transfer to plates and serve.
Italian cream cheese sold at Italian markets and also at many supermarkets.

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