Mascarpone Spinach Stuffed Salmon With Butter Crumb Topping

MASCARPONE SPINACH STUFFED SALMON FILLETS WITH BUTTER CRUMB TOPPING

Ingredients:

2-6 oz. bags fresh baby spinach
1/2 cup cream cheese, at room temp. 
1/2 cup mascarpone, at room temp. 
Pinch freshly ground nutmeg
Salt and pepper
8-6 oz. salmon fillets
Olive oil
3 cups coarse fresh breadcrumbs
1/2 cup unsalted butter, melted
1/2 cup freshly grated Parmesan

Directions:

1. Place spinach in a large glass baking dish and cover with plastic wrap. Poke one hole in plastic and microwave on HIGH power for 4 to 5 minutes or until wilted. Drain and squeeze dry and finely chop. Place in a bowl. Add cream cheese, mascarpone and nutmeg to the spinach and combine well. Season to taste with salt and pepper.

2. Cut one 3/4 inch deep, 2 1/2 inch long slit down center on the top side of each salmon fillet, forming a pocket for spinach mixture. Fill each slit with spinach, dividing equally among salmon fillets. Can be made 4 hours ahead to this point; cover and refrigerate.

3. Preheat oven to 450 degrees. Line a baking sheet with parchment. Brush salmon with olive oil and season with salt and pepper. Place salmon on prepared baking sheet. Mix breadcrumbs, melted butter and Parmesan cheese in a medium bowl. Top each salmon fillet with breadcrumbs, pressing to adhere. Bake salmon until opaque in center, about 12 minutes.    Serves 8