Mascarpone & Spinach Stuffed Salmon
1/2 - 10 ounce package frozen chopped spinach, thawed and squeezed dry
2 ounces (1/4 cup) cream cheese, room temperature
2 ounces (1/4 cup) mascarpone cheese, room temperature
Pinch of nutmeg
1/8 teaspoon pepper
1/4 teaspoon salt
4 - 5 to 6 ounce salmon fillet
1 1/3 cups fresh breadcrumbs
1 ounces (1/4 cup) grated sharp asiago cheese
1/2 stick (1/4 cup) butter, melted
Make sure spinach is squeezed very dry. Place in a bowl with both cheeses and the nutmeg, salt and pepper. Adjust salt and pepper if desired. Mix well.
Cut a 3/4 inch deep slit about 2 1/2 inches long down the center top of each
fillet, making a pocket for the spinach mixture. Dividing the spinach mixture equally among the 8 fillets, fill each slit. Set aside. This can be done in the morning, cover and chill until time to bake.
Preheat the oven to 400 degrees. Line a baking sheet with parchment or foil, dull side up and spray with cooking spray. Place the salmon on the sheet and sprinkle the salmon with salt and pepper.
Mix the breadcrumbs, asiago cheese and butter. Top each salmon with an equal portion of crumb mixture, pressing slightly to make them adhere. Bake until opaque in center of salmon 10 to 12 minutes.