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
GRILLED SALMON SANDWICHES
Steps:
- For the salmon, heat coals in an outdoor grill and brush the top of the grill with oil. Rub the outside of the salmon with olive oil, salt, and pepper, to taste. Grill for 5 minutes on each side, or until the salmon is almost cooked through. Remove to a plate and allow it to rest for 15 minutes.
- For the sauce, place the mayonnaise, sour cream, vinegar, basil, dill, scallions, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until combined. Add the capers and pulse 2 or 3 times.
- To assemble the sandwiches, slice the rolls in 1/2 crosswise. Spread a tablespoon of sauce on each cut side. On the bottom 1/2, place some mesclun salad and then a piece of salmon. Place the top of the roll on the salmon and serve immediately.
SALMON WITH TAPENADE AND GOAT CHEESE
Steps:
- 1.Preheat oven to 450 degrees. 2.Put olive oil on the skin side of the salmon fillet and place on a greased baking sheet. Also put olive oil on the top of the salmon. 3. Soften goat cheese slightly in microwave. 4. Make a slit in the fillet, leaving about an inch and a half at each end uncut and don't cut through to the bottom of the fish. 5. Mix goat cheese with tapenade and stuff the salmon. 6. Sprinkle the fish with kosher salt and lemon pepper and then lightly top with Panko bread crumbs. 6. Bake uncovered in a 450 oven for 12-13 minutes.
ROASTED TAPENADE CRUSTED SALMON
Steps:
- Preheat oven to 350 degrees. Season salmon with salt and pepper on both sides. Add olive oil and white wine. Mix to coat both sides. Place in hot saute pan and sear on both sides for approximately 1 minute. Place in oven for 3-5 minutes.
- After 3-5 minutes, remove salmon from oven and spread with tapenade. Place back in oven to finish cooking, approximately 5-10 minutes.
- To plate, place salmon on top bed of spinach and spoon vinaigrette over.
- Whisk chicken broth, vinegar, mustard, shallot, garlic, oils, and honey in bowl. Season with salt and pepper. Just before serving add tomato and herbs.
- Add all ingredients to food processor. Process until smooth paste.
MARINATED GRILLED SALMON WITH TOMATO, BASIL, AND GOAT CHEESE
The is a recipe I've developed over the years. I use it on other fish than just Salmon, because not everyone in my family likes Salmon. Any fish will work, just make sure you have a nice sized steak. It is very flavorful and a little different than just another fish on the grill. It is definitely a MUST-TRY! Enjoy.
Provided by KreMit
Categories Cheese
Time 40m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Mix first 10 ingredients in bowl.
- Pour marinade into large freezer bag.
- Marinate fish at least 20 minutes with bag sealed at room temperature.
- Thinly slice the tomato and sprinkle with salt and pepper.
- Place fish on hot grill. Add salt and pepper to taste. (Fresh ground is preferred).
- As the fish cooks (3-5 minutes per side), use a brush and mop the marinade onto fish.
- Turn salmon a quarter (90 degrees) after a quarter of the way through cooking. (This will give it nice grill cross hatch marks).
- Flip fish half way though cooking. Add salt and pepper to taste to this side as well.
- Continue to baste the fish with marinade. (Try to use all if possible).
- Turn fish another 90 degrees after 3/4 done cooking.
- Before fish is completely cooked, top it with thinly sliced tomato. Top tomato with fresh basil. Top basil with crumbled goat cheese. Shut the grill for a minute or two before taking fish off. Let rest a few minutes and enjoy!
- Feel free to make the marinade to taste. It should be sweet, and salty, and sour. I did not measure anything out when making this dish. I simply tasted it a few times until it was balanced the way I liked it.
Nutrition Facts : Calories 795.5, Fat 47.3, SaturatedFat 7.7, Cholesterol 55, Sodium 2417.9, Carbohydrate 72, Fiber 0.6, Sugar 65.4, Protein 24.9
SMOKED SALMON, GOAT CHEESE, AND ASPARAGUS ROULADE
Categories Appetizer Low Carb Goat Cheese Salmon Asparagus Fall Chill Shallot Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 20
Number Of Ingredients 6
Steps:
- Heat olive oil in heavy small skillet over medium heat. Add chopped shallot and sauté until beginning to soften, about 1 minute. Transfer to medium bowl. Mix in goat cheese, chopped asparagus, and lemon peel. Season filling to taste with salt and pepper.
- Place sheet of plastic wrap on work surface. Using 1/5 of salmon, form 6x3-inch rectangle atop plastic, overlapping salmon slightly. Spoon 1/5 of filling along 1 long side of rectangle, leaving 1/2-inch plain border. Using plastic as aid, roll up salmon into tight log. Repeat with remaining salmon and filling, forming 4 more logs. Refrigerate logs until firm, about 2 hours or overnight.
- Remove plastic from logs. Cut each log crosswise into 4 pieces. Arrange on platter and serve.
WALNUT AND FIG TAPENADE WITH GOAT CHEESE
This recipe has been passed around amongst my friends. Went to a party, asked for the recipe, because with this appetizer, Diana Krall to set the mood, let's say, it's perfect.
Provided by Lalaloob
Categories Spreads
Time 30m
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- Combine chopped figs and 1/3 cup water in heavy saucepan.
- Cook over medium-high heat until liquid evaporates and figs are soft, about 7 minutes.
- Transfer to medium bowl.
- Mix in olives, olive oil, balsamic vinegar, capers, and chopped thyme.
- Season tapenade to taste with salt and pepper.*.
- Cover and refrigerate.
- Bring to room temperature before serving.
- *This dish can be prepared 2 days in advance.
- Arrange overlapping cheese rounds in the center of a medium platter.
- Stir chopped walnuts into tapenade and place in center of cheese circle.
- Garnish with walnut HALVES and thyme sprigs.
- Serve with great crackers.
Nutrition Facts : Calories 104.3, Fat 9.7, SaturatedFat 2.9, Cholesterol 7.2, Sodium 89.9, Carbohydrate 1.3, Fiber 0.6, Sugar 0.3, Protein 4
OLIVE TAPENADE AND GOAT CHEESE CROSTINI
A good-quality jarred tapenade -- a salty olive paste -- makes these hors d'oeuvres a breeze to put together.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 6
Steps:
- In a small bowl, combine tapenade, thyme leaves, walnuts, and currants. Spread 1 to 2 teaspoons goat cheese onto each crostini. Place 1 to 2 teaspoons olive mixture on top, and garnish each with thyme tips. Serve.
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
FIG AND WALNUT TAPENADE WITH GOAT CHEESE
Categories Condiment/Spread Olive Vegetarian Goat Cheese Fig Walnut Fall Bon Appétit
Yield Makes 20 servings
Number Of Ingredients 12
Steps:
- Combine chopped figs and 1/3 cup water in heavy medium saucepan. Cook over medium-high heat until liquid evaporates and figs are soft, about 7 minutes. Transfer to medium bowl. Mix in olives, olive oil, balsamic vinegar, capers, and chopped thyme. Season tapenade to taste with salt and pepper. (Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
- Arrange overlapping cheese rounds in circle in center of medium platter. Stir chopped walnuts into tapenade; spoon into center of cheese circle. Garnish with walnut halves and thyme sprigs, if desired. Serve with breads and/or crackers.
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