Baked Salmon With Mascarpone Spinach

Name: Baked Salmon With Mascarpone Spinach
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6-8 serving(s)
Ingredients: 1 (10 ounce) bag fresh spinach leaves; 1/2 cup Philadelphia Cream Cheese, room temperature; 1/2 cup mascarpone cheese, room temperature; 1/8 teaspoon ground nutmeg; salt and pepper, to taste; 6 -8 salmon fillets, with skin about 1-inch thick; 1 tablespoon olive oil; 2 2/3 cups French bread, with crust cut into small cubes; 1/2 cup butter, melted; 1/2 cup parmesan cheese or 1/2 cup pecorino cheese, freshly grated

Submitted by CulinaryQueen

"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."

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photo by Thorsten

Ready In:: 1hr
Ingredients:: 10
Serves:: 6-8

ingredients

1 (10 ounce) bag fresh spinach leaves
¹⁄₂ cup Philadelphia Cream Cheese, room temperature
¹⁄₂ cup mascarpone cheese, room temperature
¹⁄₈ teaspoon ground nutmeg
salt and pepper, to taste
6 -8 salmon fillets, with skin about 1-inch thick
1 tablespoon olive oil
2 ²⁄₃ cups French bread, with crust cut into small cubes
¹⁄₂ cup butter, melted
¹⁄₂ cup parmesan cheese or 1/2 cup pecorino cheese, freshly grated

directions

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.

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Reviews

This was absolutely wonderful. I used filets and baked for 20min instead of the suggested 25-30 and the salmon turned out moist and flakey. I would definitely make this again.

Diane M.
Very delicious with a fabulous presentation. I made it as described and wouldn't change a thing. Thanks, CulinaryQueen! Made for Please Review My Recipe tag.

mersaydees
Delicious. I love salmon and spinach. This recipe presents them in a wonderful combination. I used baby spinach and cooked it only for a few seconds until it started to soften. The combo with mascarpone and fresh cheese make the spinach so smooth. The topping of bread, butter and parmesan add just the right amount of crunch to this recipe. I used portioned fillet pieces. They just need 10 minutes. They were wonderful and tasted great. Thanks for sharing.

Thorsten

RECIPE SUBMITTED BY

CulinaryQueen

<img src=http://i130.photobucket.com/albums/p241/CulinaryQueen/thhelloicon.gif> UPDATED: 15 Aug 2007 Hi! Thanks for taking a peek at my page! I'm formally from East Norriton, PA, a suburb of Philadelphia. After 21 years of marriage, got divorced and met a Brit living in the U.S. He decided to come back to his homeland and I came over here about a year later. We were married in October 2005. Here I am down at Viking Bay which is only two miles from our house. My hubby grew up down here and I love living near the seaside. <img src=http://i130.photobucket.com/albums/p241/CulinaryQueen/rosebud.gif> <img src=http://i130.photobucket.com/albums/p241/CulinaryQueen/love_123.gif> We adopted two rescue cats in May 2007 and now I have some company during the day! (Yeah sure, great company they are when they sleep all day!) Our two 'children'... Noddy (Lord of Nottingham) <img src=http://i130.photobucket.com/albums/p241/CulinaryQueen/if_cats_talk.gif> <img src=http://i130.photobucket.com/albums/p241/CulinaryQueen/Kitty%20Kats/NoddyinCabinet.jpg> Alfie (Sir Alfred) <img src=http://i130.photobucket.com/albums/p241/CulinaryQueen/cat.gif> <img src=http://i130.photobucket.com/albums/p241/CulinaryQueen/Kitty%20Kats/Alfieawww.jpg> I really have it made I think. I have a husband who can cook! I cook during the week and Peter cooks on the weekends. I have included some of his concoctions in my list of recipes. <img src=http://i130.photobucket.com/albums/p241/CulinaryQueen/condimen.gif> Me at the Scotland border, August 2005 <img src=http://i130.photobucket.com/albums/p241/CulinaryQueen/Places%20we%20have%20been/19Scotland.jpg> I'm still unemployed which gives me plenty of time to experiment in the kitchen. I love to cook and try different things and 'Zaar has really helped in that aspect. I'd love to start my own business someday selling some of my homemade creations. <img src=http://i130.photobucket.com/albums/p241/CulinaryQueen/i_want_it_all.gif> <img src=http://i130.photobucket.com/albums/p241/CulinaryQueen/give_me_chocolate_or.gif> <img src=http://i130.photobucket.com/albums/p241/CulinaryQueen/zaargroupie.gif> I'm a Betty Boop freak and have loads of stuff that I've collected over the years including a porcelain doll of her in a wedding dress and I even have her tattooed on my ankle. <img src=http://www.gifszone.com/"><img border="0" src="http://www.gifszone.com/content/icon/cartoon/cartoon_10.gif"> ~~~~~~~<img src=http://i130.photobucket.com/albums/p241/CulinaryQueen/bettyboop36.gif> I enjoy doing cross stitch, cooking, baking and entertaining and hubby and I love our wines! Some of my pet peeves are bad hygiene, rudeness, bad manners, laziness and people who litter. My favorite cookbook is my Betty Crocker Cookybook. I've had a copy since I was about 12 and it was falling apart. My brother got me a new copy a couple of years ago from ebay and it was a FIRST EDITION and was in excellent condition. Now that I'm here in England, I find myself collecting more cookbooks. I'm going to need another room just for them if I don't cut down a bit! <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg" border="0" alt="Photobucket - Video and Image Hosting"><img src=http://i130.photobucket.com/albums/p241/CulinaryQueen/samethingsticker.jpg> <img src="http://www.recipezaar.com/members/home/1535/CLC1.gif"><img src=http://i130.photobucket.com/albums/p241/CulinaryQueen/RegSwap1-1.jpg> <img src="http://i42.photobucket.com/albums/e347/Saturn6666/KiwiDutch/3chefstag1.jpg"><img src="http://i48.photobucket.com/albums/f249/Dreamgoddess555/Narrow1-1.jpg"><img src="http://www.pickle.com/plink/ph/795B07337A4704307B51032E7D5E0237795A1C512307476E143E5A652E076C34725B06357F500533140741682C4659712C.jpg" border="0" alt="adoptatagparticipant" title="Photo and Video Sharing"/> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/cookbookswap.jpg> <img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Drink-Challenge.jpg"> <img src=http://i130.photobucket.com/albums/p241/CulinaryQueen/DrinkChallenge.jpg> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://www.tinycounter.com" target="_blank" title="web site hit counter"><img border="0" alt="web site hit counter" src="http://mycounter.tinycounter.com/index.php?user=CulinaryQueen"></a>

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