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
SALMON WITH SEAFOOD STUFFING
We went fishing in Canada this last summer and caught some wonderful salmon. This is a recipe I developed to use with them. It would work well as a stuffing for mushrooms too with a little Parmesan cheese on the top. It makes one whole salmon which works well for a large group or dinner party. You could also half it easily!
Provided by startnover
Categories One Dish Meal
Time 40m
Yield 1 salmon
Number Of Ingredients 15
Steps:
- Saute celery, onions, garlic, and margarine till translucent.
- Add shrimp and crab and cook 1-2 more minutes.
- Stir in peppers, boil, and salt.
- fold in croutons and bread crumbs.
- Lay out the salmon and squeeze the lemon over the top and lightly salt.
- Place 1/2 of stuffing in the middle of each salmon.
- Roll the salmon up and tie w/ kitchen string.
- Place in a baking dish and cook at 425° for about 25 minutes. Watch carefully and do not over cook or it will be dry.
- If you've cooked it with the scales still on, simply peel them off easily after removing from oven.
Nutrition Facts : Calories 1520.2, Fat 56, SaturatedFat 10.2, Cholesterol 505.8, Sodium 2398.9, Carbohydrate 61.8, Fiber 8.9, Sugar 9.6, Protein 187
SALMON WITH TOMATO-GOAT CHEESE COUSCOUS
Rich with goat cheese and tomato, this recipe works for a weeknight supper or an elegant company dinner-and is adjustable for number of people. -Toni Roberts, La Canada, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle salmon with salt, garlic salt and pepper. Heat oil in a large skillet over medium-high heat; add salmon skin side up and cook 3 minutes. Turn fish and cook an additional 4 minutes or until fish flakes easily with a fork. Remove from heat and keep warm., In a large saucepan, bring stock to a boil. Stir in couscous. Remove from heat; let stand, covered, until stock is absorbed, about 5 minutes. Stir in tomatoes, green onions and goat cheese. Serve with salmon.
Nutrition Facts : Calories 414 calories, Fat 19g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 506mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 6g fiber), Protein 32g protein. Diabetic Exchanges
SALMON STUFFED WITH GOAT CHEESE
Steps:
- 1. Line a lipped cookie sheet with tin foil. Drizzle a small amount of olive oil on foil. Sprinkle salt on both sides of salmon and rub in. Let sit for a few minutes, then rinse 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 herb side up. Spread the mustard over top of salmon and cheese. Cover with foil and seal to baking sheet. Place in a 350 oven for 15 - 20 minutes/ Serve hot or at room temperature. 2. To make individual portions slice 1/2 way between cheese sections.
ENDIVE STUFFED WITH GOAT CHEESE AND SMOKED SALMON AND CHEESY CHICKEN BON-BONS
The goat cheese base is a favorite go-to of mine for several different appetizers or party starters. It works well for sweet or savory dishes and you can do so many different variations; it works for almost any occasion. You can stuff it into endive or roll it into "truffles"... either way, it is an easy, delicious appetizer that will always impress your guests. For the kids, increase the amount of cream cheese. The Cheesy Chicken Bon-Bons are a great dish for kids as it includes some of their favorites: chicken, ranch dressing and an animal cracker coating. You can substitute canned chicken for fresh and prepared ranch dressing if you don't have time to make everything from scratch.
Provided by Martie Duncan, Food Network Star Season 8 Finalist
Categories appetizer
Time 1h30m
Yield 2 dozen endive bites and 10 to 12 bon-bons
Number Of Ingredients 30
Steps:
- For the goat cheese filling: Mix the goat cheese, 1/2 cup of the cream cheese, the cream, lemon zest, 2 tablespoons lemon juice, vinegar, 2 tablespoons salt and pepper in the bowl of a mixer with a paddle attachment. Mix on medium-low speed until well blended and creamy. Remove half of the goat cheese filling to a separate bowl and add in the remaining 1/2 cup cream cheese. Set aside and chill for the cheesy chicken bon-bons.
- For the salmon stuffed endive: Add the salmon, the remaining 1 tablespoon lemon juice, the dill and parsley to the first half of the goat cheese filling. Mix to combine well. Check the seasoning; you may want to add some salt or pepper but that will depend on the flavor your salmon has.
- Transfer the filling into a zip-top bag and cut the tip to make a medium opening, or use a pastry bag with a medium tip. The filling is dense so you need a larger opening to pipe it. You can also use a spoon to fill the endive but piping is faster. Pipe the mixture onto the tip of the endive. Keep the endive chilled until serving time.
- To serve, garnish with a bit of lemon zest, a sprinkle of toasted almonds and a bit of the salmon roe if using on top.
- For the chicken bon-bons: Preheat the oven to 400 degrees F. Put the chicken thighs on a baking sheet. Drizzle with the olive oil and sprinkle with the salt and pepper. Roast in the oven for 35 minutes. Reduce the heat to 325 degrees F and roast for 10 minutes more (about 15 minutes per pound cooking time, depending on the size of the thighs. To check doneness, pierce the thigh in the thickest part; if the juices run clear, it is likely done). Set aside to cool. Remove the chicken from the bone and mince; not too fine, but not big chunks, either.
- While the chicken is cooling, mix the sour cream, parsley, chives, dill, garlic, garlic powder, onion powder, vinegar, Worcestershire sauce, cayenne and a big pinch salt into the reserved goat cheese filling. Add the chopped chicken and chill again.
- Select 15 to 20 of the animal crackers for garnish. Put 2 cups of the remaining animal crackers into a food processor and pulse to make them into fine crumbs. Pour the crumbs onto a plate. Using a very small ice cream scoop (so you have consistent size), scoop the chicken mixture and roll into small balls. Roll in the crumbs and garnish with an animal cracker. Do this final step just before serving so the cracker crumbs don't get too damp.
STUFFED SALMON
Yummy stuffed salmon. Best serve with some steamed asparagus and baby carrots. Pair with Chardonnay.
Provided by pchow98
Time 45m
Yield 2
Number Of Ingredients 10
Steps:
- Heat 1 teaspoon oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove from the heat and transfer to a bowl.
- Combine cream cheese and blue cheese in a microwave-safe bowl. Heat on high for 25 seconds.
- Add cheese mixture, spinach, bread crumbs, garlic, salt, and pepper to the onions; mix until well combined. Put stuffing in the freezer until chilled, 15 to 20 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with parchment paper.
- Cut salmon into 2 portions. Slice each portion in half, leaving a connecting point at one side.
- Heat remaining oil in a skillet over medium heat. Add salmon and fry until colored a bit, about 15 seconds per side. Transfer salmon to the prepared baking dish.
- Take stuffing out of the freezer and make into 2 balls. Put 1 ball into each salmon portion.
- Bake in the preheated oven until fish flakes easily with a fork, 15 to 17 minutes. Garnish with lemon juice.
Nutrition Facts : Calories 446.2 calories, Carbohydrate 7.4 g, Cholesterol 122.4 mg, Fat 33.2 g, Fiber 0.9 g, Protein 29.6 g, SaturatedFat 17.1 g, Sodium 489.3 mg, Sugar 1.4 g
BAKED SALMON FILLETS WITH GOAT CHEESE AND CILANTRO
Provided by Pierre Franey
Categories dinner, main course
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons of the olive oil in a saucepan. Add the onion and garlic, and cook briefly while stirring. Add the wine, capers, rosemary, oregano, pepper flakes, tomatoes, salt, pepper and olives. Bring to a boil and simmer 5 minutes.
- Preheat the oven to 475 degrees.
- Pour 1 tablespoon of the oil in a baking dish large enough to hold the fish in one layer. Arrange the fish skin-side down, sprinkle with salt and pepper. Pour the tomato sauce around the fish fillets, brush the top of the fillets with the remaining 1 tablespoon oil and the cheese.
- Bake for 5 minutes and sprinkle with Ricard. Switch to the broiler and broil for 5 minutes. Do not overcook the fish. Sprinkle with the cilantro and serve immediately
Nutrition Facts : @context http, Calories 662, UnsaturatedFat 27 grams, Carbohydrate 10 grams, Fat 46 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 13 grams, Sodium 776 milligrams, Sugar 5 grams
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
CHICKEN BREAST STUFFED WITH SMOKED SALMON WITH CHEESE AND SALMON
Make and share this Chicken Breast Stuffed With Smoked Salmon With Cheese and Salmon recipe from Food.com.
Provided by Colin Cartledge
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 190°C.
- Make a deep cut into each chicken breast and insert a slice of smoked salmon.
- Place on greased baking tray and place in preheated oven for 30 minutes.
- When the chicken has been in the oven for about 15 minutes, start to prepare the sauce.
- Mix the flour and butter together and put in a pan on gentle heat for one minute then gradually add the milk and whisk to remove any lumps.
- When all the milk has been added and any lumps whisked out add the smoked salmon and stir till well mixed. then add the nutmeg and black pepper to taste.
- When the sauce begins to thicken to the required consistency and the cheese and stir in till melted.
- I normally serve this with only a little sauce on the plate with baby veg. taking the remaining sauce to the table so guest can help themselves, and it all goes.
- Enjoy.
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