Reviewed: Oct. 18, 2007

This was tasty, but you couldn't taste the goat cheese in it. Maybe I didn't use enough. I am not sure I will make it again.

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Maria

Cooking Level: Intermediate

Home Town: Hazleton, Pennsylvania, USA

Living In: Paris, Île-De-France, France

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Reviewed: Oct. 6, 2007

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.

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Barb A.

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

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Reviewed: Jul. 24, 2007

This was good. I really like the creamy goat cheese filling. I agree that the mustard could be cut back some, though.

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betch78

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 2, 2007

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.

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Jessie

Cooking Level: Intermediate

Home Town: Sierra Vista, Arizona, USA

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Reviewed: May 14, 2007

Really really nice, Im making it for the second time tonight!

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brightongirl

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Reviewed: Apr. 15, 2007

We didn't enjoy this at all. Maybe it was the flavor of the goat cheese. My husband liked it well enough and took the leftovers in his lunch.

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mom2five

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Reviewed: Apr. 13, 2007

Loved it!! Not a big fan of salmon or goat cheese but really enjoyed this recipe.Substituted mayo/dijon mixture with honey dijon salad dressing and tasted great.Great recipe. Quick and easy to prepare.Thanks!!

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Bach

Cooking Level: Intermediate

Living In: Minesing, Ontario, Canada

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Reviewed: Apr. 10, 2007

This dish was an excellent meal when you don't have time to cook. It was quick, easy, and most of all delicious!! I will definitely use this one again!

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Sandi

Living In: Neptune, New Jersey, USA

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Reviewed: Apr. 9, 2007

Won't make this again...I really love salmon, and like goat cheese a lot...but did not like this combination at all.

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love2cook!

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Reviewed: Mar. 27, 2007

This was soo good, and so easy. We didn't have goat cheese, so we used cream cheese--The best!!!!!!

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drea

Cooking Level: Intermediate

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Reviewed: Mar. 10, 2007

This was really good. Next time I make it I'll add some dill for more flavor and color. I also might try broiling it for a minute at the end to get the top to brown like in the picture. Thanks.

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Sweet Caroline

Cooking Level: Beginning

Living In: Cincinnati, Ohio, USA

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Reviewed: Mar. 7, 2007

This salmon was great! So easy and a nicer weekday meal than a boring, plain old everyday meal. My husband loved it. Definitely a keeper for me.

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Jill

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Reviewed: Mar. 4, 2007

Anything made with goat cheese is fabulous! My mother raised me on fresh goat's milk every morning! I love this recipe! I didn't realize that you could use goat cheese with salmon but now I know. Awesome recipe and great suggestion!

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Carol T

Cooking Level: Expert

Home Town: Bristol, Rhode Island, USA

Living In: Tiverton, Rhode Island, USA

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Reviewed: Feb. 24, 2007

Good dish. A few changes I would suggest..1.)cut back on the mayo-dijon atleast by half. 2.)add back plain dijon mustard to make up for what you took away. 3.) thicker salmon works better, you can make a nice hole to stuff the goat chesse in about every inch or so. 4.) put some goat chesse on top as well, it well brown up just like the picture. Enjoy.

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Bob Johnson

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Reviewed: Jan. 31, 2007

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.

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Chicago Cook

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Reviewed: Jan. 14, 2007

Loved it. Hubbie added sundried toms and they made for a nice zip!

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J Walter Jones

Cooking Level: Intermediate

Home Town: Pleasanton, California, USA

Living In: Seville, Ohio, USA

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Reviewed: Jan. 7, 2007

Great, easy and quick dish to make. Watch the amount of goat cheese that you use, however.

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breezylouise

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Reviewed: Jan. 5, 2007

Awesome! The goat cheese idea was ingenious. So good My husband and I both loved it. We did however make a different topping. Thank you for the idea.

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PUFFSESSIONS

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Reviewed: Nov. 20, 2006

My husband and I loved this, although he likes it with just a little of the mayo/mustard topping and I like lots of it. Also, I forgot to add salt & pepper the 2nd time and I made it and it was too bland, so I'll remember those next time.

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