Reviewed: Oct. 7, 2009

Very good, I should have taken the advice of others and decreased the amount of dijon mustard

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CAREBAER18

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Reviewed: Oct. 6, 2009

This recipe was fantastic! Paired it with baby romaine salad, rice pilaf, and a NW Pinot Noir. Everyone loved it! Definitely will be making it again.

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BDizzle87

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Reviewed: Sep. 28, 2009

Was awesome and really easy. Added honey and parmesan to topping and stuffed whole filet instead cutting into individual pieces.

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mackenziegrove

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Reviewed: Sep. 27, 2009

My family loved this recipe. I did, however make one change. I used healthy (naturally low calorie) honey/dijon salad dressing instead of the mayonnaise blend. Better for you and tasted wonderful. I also had a thicker piece of salmon and had to cook it for 30 minutes.

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cmh3ts

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Reviewed: Aug. 19, 2009

This was a nice change from the normal sweet or buttery salmon recipes, but it didn't go over well with my family. They enjoyed it but don't want me to cook it again anytime soon. My DH thought it was too many different flavors. I myself thought it was good and a nice change of pace. But when I saw 2 pieces remaining in the pan, I knew I couldn't really cook this one again.

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SIMONE1229

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Reviewed: Aug. 9, 2009

This is very rich. I omitted the mayo and just used Dijon mustard and breadcrumbs

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OCONNELLA

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Reviewed: Aug. 8, 2009

I like salmon, but for me this was a little overpowering. I liked it the first few bites, but by the end I couldn't eat it anymore. Thanks anyway!

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HuskerGirl

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

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Reviewed: Jul. 31, 2009

So Simple and so yummy. I had never worked with goat cheese before. I will be in the future. My five year old loved this, what a surprise.

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LPROC

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Reviewed: Jul. 17, 2009

The flavors of this dish go together perfectly. I would have never thought to put goat cheese and salmon together but they work. This is a very rich dish so I didn't use as much of the topping as called for. This is now one of my favorite ways to prepare my salmon, yum.

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Shanah

Cooking Level: Beginning

Living In: Cary, North Carolina, USA

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Reviewed: Jul. 8, 2009

The goat cheese & salmon combined is delicious! I would make about 1/2 of the mustard/mayo mix that the recipe calls for. Other then that I followed the recipe exactly and it tasted great. Very easy to make.

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Miss Sonia B

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Reviewed: May 13, 2009

This is REALLY good, and prep for me was more like 5 minutes at the most...and I'm usually really slow at prep. This is great if you're trying to show off your cooking and don't have much time. People will think you're a fancy chef if you make this...trust me! Delicious!!

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dani_day

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Reviewed: May 12, 2009

Goat cheese and salmon, who would have guessed? This was delicious! I did make a LOT of changes to make it more to my taste and healthier. First, I used plain goat cheese. I also chopped some fresh spinach and added that with the goat cheese as part of the stuffing. I don't like mayo, and I was a little skeptical about the mustard/goat cheese combo, so I made my own sauce by whisking together juice from one lemon, 1 tbsp olive oil, and dried dill. After stuffing the fish, I salted and peppered it and poured my sauce over it. It came out juicy and delicious! I plan to make this for my future in-laws when I go to visit in a few weeks. I think they will be impressed!

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keri

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Charlottesville, Virginia, USA

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Reviewed: May 7, 2009

I love this recipe! I like making it for company because it is so easy but the tast is so rich and fancy! The only thing I do differently is that I mince some garlic and put that in the salmon with the goat cheese. Oh and I also but half mayo half sour cream

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Maggie29

Cooking Level: Intermediate

Home Town: Penticton, British Columbia, Canada

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Reviewed: May 2, 2009

This recipe is delicious. I didn't think I could like anything with goat cheese or mayo because I hate both but they taste good in this recipe.

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h1117

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Reviewed: Feb. 15, 2009

Wow. Such an easy and flavorful dish. I followed it entirely and it came out great. My boyfriend and I both loved it.

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jakigaudet

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

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Reviewed: Jan. 11, 2009

I made this for company along with a tenderloin and they were impressed. I didn't really "get" how the recipe wanted the cheese placed in so I make a slice down the middle and one on each side and filled them with cheese. A little fresh dill and it made a beautiful presentation.

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mickdee

Cooking Level: Intermediate

Living In: West Bloomfield, Michigan, USA

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Reviewed: Jan. 9, 2009

Excellent recipe. I substituted the Dijon mustard for Honey mustard and it also turned out delicious.

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Cindy

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Reviewed: Jan. 3, 2009

This recipe is super tasty! I did tweak it just a bit though. I cut a single, long slit in the side of the filet and stuffed the whole thing with goat cheese. (This might not be a great idea if you don't love goat cheese as much as I do!) I used a VERY minimal amount of the dijon/mayo and sprinkled a light parmesan/bread crumb mixture on top of it. Topped with some fresh chives and rosemary. I should note that I did have to bake it about 6-7 minutes longer. Did anyone else have this problem? If not, I'll just attribute that to the size of the filets, not the author's instructions. I will absolutely be making this again!

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Emily

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Dec. 30, 2008

WOW. I love goat cheese. I love salmon. Why have I never put them together before? This recipe took about 10 min max of prep time. I will DEFINITELY be making this again for me and some guests. It melts in your mouth!

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Tanya

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Reviewed: Dec. 15, 2008

What to do with two servings of left-over poached salmon and a little goat cheese? While the salmon gently heated in the poaching liquid, I preheated the broiler and then stirred together ½ Tbsp. Dijon mustard, ½ Tbsp. light mayonnaise, ½ Tbsp. dry bread crumbs, and approximately 1 ½ Tbsp. crumbled goat cheese. When the salmon was warm, I placed it on a broiler pan, skin-side down, and topped it with the mustard mixture. Two minutes under the broiler, and it was ready to serve. Delicious!

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