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