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Salmon with Goat Cheese
This is an amazingly flavourful recipe for how simple it is to make. Serve with oven roasted herbed potatoes or jasmine rice. Enjoy!
Ingredients
Serves: 4
- 4 salmon fillets
- 1/2 cup marinated goats cheese
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 pinch salt and pepper to taste
Directions
Preparation:15min ›
Cook:15min ›
Ready in:30min
- Preheat oven to 180 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 goats cheese. Mix the mayonnaise and mustard and spread equal amounts over each fillet. Season with salt and pepper.
- Bake salmon 15 minutes in the preheated oven or until easily flaked with a fork.
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Reviews and Ratings
Global Ratings:
(155)
Reviews in English (110)
Very tasty, tried with soft goats cheese - 19 Jul 2012
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. - 31 Jan 2007 (Review from Allrecipes USA and Canada)
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. - 06 Oct 2007 (Review from Allrecipes USA and Canada)