HERB CHEESE-STUFFED SALMON

6 6-oz. fresh or frozen skinless salmon fillets
1 lemon
1 5.2-oz. container semisoft cheese with garlic and herbs
Sea salt or salt
1 cup soft bread crumbs (about 1 ½ slices)
1/3 cup freshly shredded Parmesan cheese (1 ½ oz)
¼ cup butter, melted
2 Tbsp. pine nuts, toasted

Thaw fish, if frozen. Rinse fish; pat dry. Preheat oven to 425*. Finely shred enough peel from the lemon to make 2 teaspoons; cut lemon in wedges and set aside. In small bowl combine semisoft cheese and lemon peel. In top of each fillet, from about ½ inch from one edge, cut a pocket, taking care not to cut all the way through the fish. (if fillet is thin, cut into the fish at an angle.) Spoon cheese mixture into pockets. Season fish with salt. Place in shallow baking pan.

Set aside.In small bowl combine bread crumbs, Parmesan cheese, butter and pine nuts; sprinkle over fillets, pressing lightly. Bake, uncovered, about 14 minutes or until salmon flakes when tested with a fork. Serve with lemon wedges.   MAKES 6 SERVINGS

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