Baked Salmon Stuffed with Mascarpone Spinach

Baked Salmon Stuffed with Mascarpone Spinach
Photo by Mark Thomas

Ingredients

  • ½ cup butter
  • Olive oil
  • 2 2/3 cups fresh breadcrumbs from French bread with crust
  • 1 ground nutmeg
  • 8 6- to 8-ounce salmon fillets with skin (each about 1 inch thick)
  • 1 10-ounce bag fresh spinach leaves
  • ½ cup freshly grated Parmesan cheese
  • + 2 more ingredients
    • ½ cup mascarpone cheese
    • ½ cup cream cheese

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-lon...

View full recipe at Epicurious

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