PRIZE TESTED RECIPES«
$400
WINNER
MARGEE BERRY, TROUT LAKE, WA
SENSATIONAL SALMON
CATEGORY, APRIL 2009
HERBED CHEESE-STUFFED SALMON
6
6-oz. fresh orfrozen
skinless salmon fillets
i
lemon
i
5.2-oz.containersemisoft
cheese with garlic and herbs
Sea salt or salt
1
cupsoftbreadcrumbs
(abouti >2 si ices)
'/3
cupfreshlyshredded
Parmesan cheese (i '/2 oz.)
'A
cup butter, melted
2
Tbsp. pine nuts,toasted
1.
T h a w fis h , i f fro z e n . R in se fis h ; p a t d ry. P re h e a t
o ven to 425°F. F in e ly sh re d e n o u g h p e e l fro m
le m o n to m a ke 2 teaspoons; c u t le m o n in w edges
a nd set aside. In sm a ll b o w l c o m b in e se m iso ft
cheese a nd le m o n peel. In to p o f e ach fille t, fro m
a b o u t
V
2
in c h fro m o n e edge, c u t a p o cke t, ta k in g
care n o t to c u t a ll th e w a y th ro u g h th e fis h . ( I f
fille t is th in , c u t in to th e fis h a t an angle.) S poon
cheese m ix tu re in to p ocke ts. Season fis h w ith
salt. P lace in s h a llo w b a k in g pan. Set aside.
2.
In s m a ll b o w l c o m b in e b re a d cru m b s,
P arm esan cheese, b u tte r, a nd p in e n u ts ; s p rin k le
o v e r fille ts , p re ssin g lig h tly . Bake, u n co ve re d ,
a b o u t 14 m in u te s o r u n til sa lm o n fla ke s w h e n
te ste d w ith a fo rk . Serve w ith le m o n w edges.
MAKES 6SERVINGS.
Tofmd recipesforevery
occasion, visitBHG.com/food
PRIZE TESTED RECIPES' CONTEST DETAIL SEE
PAGE
799
