Salmon Stuffed With Herb Cream Cheese
Servings: 6
6 (4 oz.) Salmon fillet, 1-inch by 1 -inch thick
FILLING
4 ounces cream cheese
2 tablespoons Parmesan cheese, grated
1 tablespoon parsley, chopped
1 tablespoon basil, fresh, chopped, lightly packed
1 tablespoon green onion, chopped (or minced), packed
salt, as needed
black pepper, fresh ground, as needed
1/2 cup butter, unsalted, cut into very thin slices (1 stick cut lengthwise)
12 lemon slices, 1/8-inch thick
parsley, chopped (as needed)
Prep Day: Mix up filling ingredients. Set aside. Rinse the salmon with cold water and pat dry. Place slits in the sides of the salmon fillets. Stuff fillets with equal amounts of filling. Season the fillets lightly with some salt and black pepper. Place in freezer and oven proof container. Place the thin slabs of butter over the salmon, covering the top as best as possible. Top each butter-covered fillet with 2 overlapping lemon slices, pressing into the butter to help adhere. Sprinkle with parsley or whatever herbs you want. Cover with foil then the lid. Label and freeze.
Serve Day: Thaw in the refrigerator the day before preparing. Bake uncovered at 350 for 18-20 minutes or until just done. Do Not Overcook!
Northerly Nosh 