GOAT CHEESE SALMON
This recipe for salmon is so simple and delicious, it's crazy! This is great for any weeknight dinner, yet will impress your guests, as well. Serve with oven roasted herbed potatoes or jasmine rice. Enjoy!
Provided by Ani
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 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 herbed goat cheese. Spread equal amounts prepared Dijon mustard mayonnaise blend over each fillet. Season with salt and pepper.
- Bake salmon 15 minutes in the preheated oven, or until easily flaked with a fork.
Nutrition Facts : Calories 246.5 calories, Carbohydrate 1.4 g, Cholesterol 67.7 mg, Fat 16.3 g, Protein 22.9 g, SaturatedFat 5.2 g, Sodium 188.8 mg, Sugar 0.4 g
TANDOORI SMOKED SALMON RAVIOLI WITH GOAT CHEESE PARFAIT AND OSETRA CAVIAR
Provided by Marcus Samuelsson
Categories appetizer
Time 2h35m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Salmon: Cure salmon fillet in equal parts salt, sugar and water for 2 hours.
- Dry with a towel. Smoke with applewood chips. And brush with Tandoori spices.
- Poach quail eggs with goyoza wrappers around them.
- For the mustard: Mix all ingredients in a blender until smooth. Serve salmon with poached quail eggs and black mustard sauce.
- For the parfait: Whisk the yolks and sugar together. Set aside. Whisk the sour cream, heavy cream, creme fraiche and goat cheese together. Fold the cream mixture into the yolk mixture. Add the Absolut Citron, salt and lemon juice. Layer into Parfait glass, garnish with Caviar.
SMOKED SALMON, ARUGULA AND GOAT CHEESE TART
Provided by Giada De Laurentiis
Time 2h5m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Position a rack in the center of the oven and preheat the oven to 350 degrees F.
- Liberally butter a 9-inch tart pan with a removable base.
- For the crust: In a food processor, combine the flours, parsley, thyme and 1/2 teaspoon salt 1/4 teaspoon pepper. Pulse to combine. Add the butter and pulse until the mixture forms a coarse meal. With the motor running, gradually add the ice water and process until the mixture forms a ball. Form the dough into a disc and wrap in plastic wrap. Refrigerate for 20 minutes.
- On a lightly floured work surface, roll out the dough into a 10-inch round. Place the dough in the prepared pan and trim any excess dough from the top of the pan. Using a fork, prick the dough all over and bake for 12 minutes. Let the crust cool for 15 minutes.
- For the filling: In a medium skillet, heat the olive oil over medium-high heat. Add the leeks and cook, stirring frequently, until softened, about 3 minutes. Add the arugula and cook until wilted, about 2 minutes. Spoon the leek mixture over the crust. Sprinkle the goat cheese and smoked salmon on top.
- In a medium bowl, whisk together the eggs, 1 teaspoon salt and 1/2 teaspoon pepper until frothy. Pour the egg mixture over the filling. Place the tart pan on a baking sheet and bake until the filling has set and the cheese begins to brown, 35 to 40 minutes. Cool for 30 minutes, then remove the sides and base of the tart pan.
- Cut the tart into wedges. Serve warm or chilled.
SALMON AND GOAT CHEESE CREPES
Steps:
- In a large bowl, whisk eggs, milk and water. In another bowl, mix flours and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Meanwhile, in a food processor, combine goat cheese, red peppers, lemon juice, paprika and garlic; cover and process until blended, 2-3 minutes. Refrigerate until ready to use., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Pour 1/4 cup batter into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels., Spread 2 tablespoons cheese mixture down center of each crepe. Top with salmon, spinach, capers and dill; roll up. If desired, garnish with additional cheese, capers and dill.
Nutrition Facts : Calories 235 calories, Fat 8g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 837mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges
SMOKED SALMON & GOAT CHEESE CUCUMBER SLICES
Make and share this Smoked Salmon & Goat Cheese Cucumber Slices recipe from Food.com.
Provided by Dancer
Categories Cheese
Time 15m
Yield 25 hors d'oeuvres, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Reserve about 25 bits of salmon for garnish.
- In bowl or using a food processor, combine goat cheese, yogurt, remaining salmon, lemon juice and dill; mix with fork or using on/off motion just until combined but not pureed.
- Place spoonful of filling on each cucumber slice.
- Garnish with bit of reserved salmon.
SMOKED SALMON AND GOAT CHEESE PIZZA
Make and share this Smoked Salmon and Goat Cheese Pizza recipe from Food.com.
Provided by Dancer
Categories Cheese
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Brush pizza crust with olive oil.
- Spread goat cheese and diced or crushed garlic on pizza crust.
- (I used a whole garlic clove but I'm a garlic freak).
- Bake for 10 to 15 minutes at 400 or until goat cheese starts to brown.
- Remove pizza from oven.
- Cover pizza with smoked salmon, fresh dill and olives.
- Bake an additional couple of minutes.
Nutrition Facts : Calories 485.3, Fat 36.4, SaturatedFat 24, Cholesterol 103.4, Sodium 1055.5, Carbohydrate 3.4, Sugar 2.9, Protein 35.5
FETTUCCINE WITH SMOKED SALMON, GOAT CHEESE, LEEKS AND ZUCCHINI
Categories Pasta Sauté Quick & Easy Goat Cheese Salmon Leek Zucchini Spring Bon Appétit
Yield Serves 6
Number Of Ingredients 7
Steps:
- Heat 1/4 cup olive oil in heavy large skillet over medium-high heat. Add sliced leeks and sauté until golden and tender, about 10 minutes. Add sliced zucchini and sauté until beginning to soften, about 3 minutes. Add 1 cup half and half and crumbled goat cheese and stir until goat cheese melts. Remove sauce from heat. Season sauce with salt and generous amount of pepper.
- Meanwhile, cook fettuccine in large pot of rapidly boiling salted water until pasta is just tender.
- Drain fettuccine and return to pot. Add sauce to fettuccine and toss until thoroughly coated. Transfer fettuccine to large bowl. Top pasta with smoked salmon and serve immediately.
SMOKED SALMON, DILL AND GOAT CHEESE PIZZA
Categories Appetizer Bake Goat Cheese Salmon Summer Dill Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one 12-inch pizza
Number Of Ingredients 7
Steps:
- Let dough rise in warm draft-free area until doubled, about 1 hour.
- Preheat oven to 450°F. Butter 12-inch-diameter pizza pan. Knead dough briefly on floured surface. Sprinkle 1/4 cup dill over and knead dough until dill is well incorporated. Roll out dough on lightly floured surface to 12-inch round. Transfer to prepared pan. Build up edges of dough to form rim. Brush dough lightly with olive oil. Sprinkle 1/4 cup dill over, then goat cheese. Top with onion. Bake until cheese melts and crust is golden brown, about 20 minutes. Sprinkle smoked salmon, olives and remaining 1/4 cup dill over.
LEMON AND BASIL SALMON WITH GOAT'S CHEESE SAUCE
I am under instructions that I should eat fresh salmon twice a week and this recipe from Australian BH&G Diabetic Living really fits the bill,
Provided by ImPat
Categories Weeknight
Time 50m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 180C (fan forced).
- Divide asparagus into 2 bunches and put in a shallow oven proof dish and place a salmon fillet on top of each bunch.
- Goat's Cheese Sauce - heat the oil in a medium non stick frying pan on medium and add leek and garlic and stir,.
- Reduce heat to medium low and cook stirring often for 7 to 8 minutes or until leek softens.
- Add flour to pan and increase heat of medium and cook stirring for 1 minutes and remove pan from heat.
- Stir in the milk and return pan to heat and cook stirring until sauce come to a simmer and thickens.
- Remove pan from heat and stir in goat's cheese and lemon juice and season with pepper to taste.
- Spread breadcrumbs over a baking tray and bake for 4 to 5 minutes or until light golden and then transfer to a bowl and set aside to cool slightly and then stir in basil and lemon zest.
- Spoon sauce of salmon and prinkle breadcrumb mixture over and bake for 12 to 15 minutes or until salmon is cooked to your liking and the breadcrumbs are light golden.
- Place asparagus and salmon on plates and accompany with the potatoes, carrots and lemon wedges.
Nutrition Facts : Calories 483.6, Fat 12.3, SaturatedFat 3.9, Cholesterol 78.5, Sodium 342.6, Carbohydrate 49.8, Fiber 9.3, Sugar 6.9, Protein 46.3
GOAT'S CHEESE, AVOCADO & SMOKED SALMON CUPS
Delicious, low-fat and really quick to make appetisers - they can be ready in less than 20 minutes. Or they can be fully prepared ahead, and assembled when you are ready to serve them. And it's a recipe that can easily be doubled. I found this recipe in the November 2005 issue of the Australian magazine 'Table: easy family food for everyday of the week', and I'm posting it for the 2005 Zaar World Tour.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 18m
Yield 24 Goat's Cheese, Avocado & Smoked Salmon Cups
Number Of Ingredients 7
Steps:
- Preheat the oven to 190°C, and grease 2 x 12-hole mini muffin pans.
- Roll out the bread slices to flatten them slightly and, using a biscuit cutter, cut 1 x 7 cm circles from each slice. Brush the bread rounds with olive oil and gently press them into the lightly greased muffin pans; and bake them for 6-8 minutes, until they are crisp and golden; then cool them on wire racks.
- Lightly mash the goat's cheese in a bowl and fold through the salmon, avocado, juice and pepper to taste; and spoon into the bread cups just before serving.
Nutrition Facts : Calories 116.5, Fat 5.6, SaturatedFat 1.6, Cholesterol 2.9, Sodium 193.9, Carbohydrate 13.4, Fiber 1.2, Sugar 1.2, Protein 3.2
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