Goat Cheese Salmon

SUBMITTED BY: Ani PHOTO BY: J Walter Jones

"This recipe for salmon is so simple and delicious, it's crazy! This is great for any weeknight dinner, yet will impress your guests, as well. Serve with oven roasted herbed potatoes or jasmine rice. Enjoy!"

PREP TIME	15 Min
COOK TIME	15 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

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INGREDIENTS

4 salmon fillets
1/2 cup herbed goat cheese
1/4 cup prepared Dijon mustard mayonnaise blend
salt and pepper to taste

READ REVIEWS (37)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
Arrange the salmon fillets in the baking dish. Make small incisions in each fillet, and stuff with equal amounts of the herbed goat cheese. Spread equal amounts prepared Dijon mustard mayonnaise blend over each fillet. Season with salt and pepper.
Bake salmon 15 minutes in the preheated oven, or until easily flaked with a fork.

Learn how to shop for salmon in our Choosing Salmon video.

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REVIEWS

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Reviewed on Jan. 31, 2007 by Chicago Cook

Very Good....and SO easy to make. I used a whole tail piece of salmon and not individual filets which worked out nicely (less individual stuffing, cutting etc). I cut a small slit through the entire length of the tail and almost to the back of the fish, creating a nice pocket. I stuffed the herbed goat cheese & packed it down. I then salt & peppered the the top of the fish & made a mixture of light mayo, dijon mustard, parmesan cheese & bread crumbs. Baked on a foiled lined baking sheet (sprayed) at 350 for approx 15+ minutes, then turned on the broiler and broiled just for a minute or 2 to get the top crust nice & brown. WOW! Delicious! And incredibly easy. Serve is with couscous and it might be the easiest & most delicious meal you'll make all week.

4 users found this review helpful

Reviewed on Oct. 6, 2007 by Barb A.

This was an easy to make recipe - yet quite an elegant presentation. I used plain goat cheese; sliced off pieces and rolled them in dried dill weed (fresh would be good too, but I didn't have any on hand) before stuffing the salmon fillets. I made my own blend by combining 1 tbsp each of Dijon mustard and light mayonnaise - which was plently to spread on top of the fillets. Before baking, I put more dill on the mustard-mayo topping. A definite make again.

2 users found this review helpful

Reviewed on Sep. 4, 2007 by Jessie

The goat cheese is a nice match for the salmon, though very rich. Thicker pieces will work best for this dish. The mayo-mustard was ok, very rich dish.

2 users found this review helpful

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