The tender salmon and creamy, rich mascarpone cheese have a natural affinity, and the capers and sun-dried tomatoes add a tangy punch.
If you can't find mascarpone or are watching calories, substitute 1/2 cup Neufchatel and 1/4 cup nonfat sour cream.
Serve with steamed broccoli.
- 3/4 cup mascarpone cheese
- 1 ounce sun-dried tomatoes (not oil-packed), soaked in hot water to soften, then drained and finely chopped
- 2 tablespoons capers, rinsed and finely chopped
- 1/2 cup tightly packed flat-leaf parsley, finely chopped
- 1 1/2 tablespoons unsalted butter
- 1/3 cup flour
- Sea salt
- Freshly ground black pepper
- 1/2 lemon, grated zest and juice
- 4 (16 ounces) salmon fillets
- Lemon wedges, for garnish
Lightly coat a roasting pan with nonstick spray oil. Preheat the oven to 425 degrees.
Place the mascarpone cheese or Neufchatel and sour cream in a medium bowl and add the softened sun-dried tomatoes, capers and parsley. Mix to combine.
To make the crumble, in a medium bowl, rub the butter into the flour with your fingertips until the mixture resembles fine bread crumbs. Add salt and pepper to taste and stir in the lemon zest.
Arrange the salmon pieces in the prepared roasting pan. Season with salt and pepper to taste and drizzle with the lemon juice. Spread the mascarpone cheese mixture on the salmon and sprinkle with the crumble. Bake for 10 minutes or until the salmon is just set and the crumble is crisp and golden. Serve with lemon wedges.
Adapted from "Eating Outdoors," by Lindy Wildsmith (Ryland Peters & Small, 2006, $24.95).
Tested by Marcia Kramer.
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