Baked Salmon With Mascarpone Spinach
- Ready In:
- 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
- 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.
Join The Conversation
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.