Shirley Beccue in Maine sent me this recipe. Shirley and I worked together as rangers at Acadia National Park in Maine during the 90s. Actually, Shirley was one of my bosses. She does watercolors, and is a whale of a cook! This is an elegant recipe.
Spinach Stuffed Salmon
1 10 oz bag of fresh or frozen spinach
4 oz cream cheese –soften
1 c mascarpone cheese – (soft cheese comes in a container like cream cheese)
pinch of nutmeg
6 – 6 oz salmon filets 1” thick (or one or two larger pieces of salmon)
olive oil
dash of salt and pepper
Mix together the following: (can make lesser amount if making 2-3 pieces of salmon)
2 c fresh breadcrumbs
1 c of melted butter
1 c grated Parmesan Cheese
1. Cook and drain spinach according to directions. Squeeze dry, and separate w/fork. (Save the juice for soup base. Ruth)
2. Mix both cheeses together with nutmeg and salt and pepper. Mix in spinach. Set aside.
3. Cut one or more 1” deep, long slits on topside of salmon. Lightly oil baking pan. Place salmon skin side down in pan. Fill slits with cheese/spinach mixture.
4. Brush salmon w/a little oil and dash of pepper and/or salt. Press breadcrumb/ Parmesan mixture on top and sides of salmon w/fork.
5. Bake until opaque in center. 12+ minutes depending on size of salmon.
