Herbed Cheese-Stuffed Salmon

Emily and John were coming for the weekend. I was going to grill flank steaks, but Emily gave up red meat for Lent, so next best - really good seafood. But unfortunately, not "diet." We tested this recipe that I pulled from the latest (April 2009) BH&G magazine. Everyone gave it a thumbs up. Next time I might spice it up with our favorite herbs, but it's a good starting place. And I used goat cheese for the soft cheese.

6 6-oz fresh or frozen skinless salmon fillets

1 lemon

1 5.2 oz container semisoft cheese with garlic and herbs (I added my own garlic to goat cheese)

sea salt or salt

1 c soft bread crumbs

1/3 c shredded parmesan

1/4 c melted butter

2 T roasted pine nuts

Thaw fish, if frozen. Rinse, pat dry. Preheat oven to 425. Finely shred peel from lemon (2 t). Cut lemon in wedges ands set aside. In small bowl, combine soft cheese and lemon peel. In top of each fillet, about 1/2" from the side, slice a pocket into the fish - make it like a pita shell. Scoop the cheese filling into the pocket. Season the fish with salt. 

Combine the bread crumbs, parmesan, pine nuts and butter. Top the fillets with this combo - patting it onto the tops firmly. 

Bake, uncovered for about 14 minutes, or till fish is flaky. Serve with lemon wedges. (I baked it on a cookie sheet covered with foil and sprayed with olive oil cooking spray.)

And then go back on your diet!!!