Salmon Stuffed with Herb Goat Cheese

• 1 Tablespoon Olive Oil
• 1 whole Large Salmon Fillet, Approximately 4 Pounds
• 2 teaspoons Kosher Salt
• 1 whole Herb Goat Cheese Log Approximately 6 Inches In Length And 2 Inches In Diameter
• 2 Tablespoons Dijon Grainy Mustard

1. Line a lipped 9 x 13 inch cookie sheet with tin foil.
2. Drizzle the olive oil on the foil.
3. Sprinkle salt on both sides of salmon and rub it in.
4. Let sit for a few minutes.
5. Then rinse the salmon well with cold water.
6. Dry well with paper towels.
7. Place salmon on the foil, skin side down.
8. Cut slits in the fish flesh at about 2 inch intervals (do not cut through to the skin).
9. Slice goat cheese into 1/2 3/4 inch slices then cut the slices in half.
10. Place the 1/2 moon slices in the slits all across the salmon, inserting the cheese herb side up.
11. Spread the mustard over top of salmon and cheese.
12. Cover with foil and seal the baking sheet.
13. Place in a 350F oven for 15 20 minutes.
14. Serve hot or at room temperature.
15. To serve just slice between cheese slices.
16. This is just delicious.
17. I serve this with roasted rosemary potatoes and a tossed green salad.

olive oil, salmon fillet, kosher salt, diameter, grainy mustard

Taken from tastykitchen.com/recipes/main-courses/salmon-stuffed-with-herb-goat-cheese/ (may not work)