BAKED SALMON WITH MASCARPONE SPINACH
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
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
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
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.
BAKED HERB STUFFED SALMON
Provided by Jamie Oliver
Categories main-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C/gas 6).
- Cut 5 lengths of string and lay them out on the work surface next to each another, leaving gaps in between. Sprinkle salt and pepper over the work surface, and drizzle with olive oil. Lay 1 salmon fillet, skin side down, on top. Sprinkle salt and pepper over the salmon, then, using a fine grater, grate the zest of 1 lemon over the top. On top of that lay the marjoram, dill, and basil, broken up, and the olives.
- Season the flesh side of the other salmon fillet with salt and pepper, and grate over the second lemon. Place 1 fillet on top of the other, thin end to thick, then tie them together and trim the string. Put the fish parcel on an oiled baking tray, and scatter over any remaining bits of herb. Thinly slice the 2 lemons and place on top of and round the salmon. Drizzle with olive oil, then roughly chop the parsley and sprinkle over the top.
- Bake in the preheated oven for about 20 minutes.
PASTA WITH SPINACH AND MASCARPONE
Taken from a food blogger (Anne's Food) which was taken from Jamie Olvier's "Jamie's Dinners". Serves 4-6 people for lunch or as a side for dinner, or 2-3 very hungry ones.
Provided by me2006
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions.
- Meanwhile, if using fresh spinach, rinse, dry, and cut into fine shreds.
- In a large pan, melt the butter and oil. Add the garlic and nutmeg, and when its warm add the spinach. Cook until wilted, about 3-4 minutes.
- Season with salt and pepper to taste.
- Add the mascarpone and the cream, the parmesan cheese and a little pasta water, if necessary.
- Season again, if necessary.
- When the pasta is done, drain and reserve some water. Add the pasta to the sauce, mix well. If necessary loosen the mixture with pasta water, added gradually. The pasta should look smoth and silky, not clumpy.
- Serve immediately.
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- Heat olive oil in a large nonstick skillet over medium-high heat and sauté spinach just until wilted. Season to taste with salt and pepper and nutmeg. Place in a small bowl. Let cool and then add cream cheese and mascarpone cheese. Mix together well.
- Cut a slit along the top of each salmon fillet about ¾-inch deep and 2 ½-inches long to form a pocket for spinach mixture. Sprinkle salmon lightly with salt and pepper and then stuff with salmon mixture. Note: Get as much spinach mixture in pocket as possible, but also spread a layer on top of salmon.
- In a small bowl, mix together panko crumbs, butter, and Parmesan cheese. Place mixture on top of each salmon fillet, and press to make sure it sticks. Place salmon skin side down on baking sheet and bake about 12 minutes, or to desired degree of doneness.
BAKED SALMON STUFFED WITH MASCARPONE SPINACH RECIPE | …
From bonappetit.com
4.2/5 (5)Servings 8
- 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. DO AHEAD 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.
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