Parmesan and Artichoke Baked Coho

Directions

  1. Preheat oven to 450 degrees. Place salmon fillets on greased baking sheet.
  2. In large bowl, mix together cream cheese, sour cream, zest and juice of lemon, Parmigiano-Reggiano, garlic, salt and pepper, nutmeg, Tabasco, and chopped artichokes.
  3. Spread cheese and artichoke mixture evenly over each fillet and top with panko crumbs.
  4. Bake about 10 minutes or until fish is opaque and panko has started to brown.
  5. Serve with tossed green salad or roasted asparagus and mashed Yukon gold potatoes.

Serves 4

Wine pairing: Côtes du Rhône or a chilled Sémillon

Ingredients

 

  • 4 (6 oz.) silver salmon fillets, skinned and pin boned
  • 4 oz. cream cheese, at room temperature
  • 2 Tbsp. sour cream
  • 1 lemon, zested and juiced
  • 2 Tbsp. grated Parmigiano-Reggiano cheese
  • 2 garlic cloves, minced
  • 1/4 tsp. salt and black pepper, to taste
  • Pinch of nutmeg
  • 3 dashes Tabasco sauce
  • 1 (14 oz.) can artichoke heart quarters, roughly chopped
  • 1 cup panko crumbs