Best Salmon Stuffed With Goat Cheese Recipes

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MEDITERRANEAN STUFFED SALMON



Mediterranean Stuffed Salmon image

Stuffed salmon recipe with sun-dried tomatoes, feta, and spinach

Provided by Julia

Categories     Main Course

Time 40m

Number Of Ingredients 7

1 (1-pound) sockeye salmon fillet, cut into 4 (1/4-lb) fillets
1/2 cup sun-dried tomatoes, drained
3 cups baby spinach
1/2 cup feta cheese crumbles
sea salt, to taste
1 cup fresh basil
2 tsp Italian Seasoning

Steps:

  • Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
  • Give the sun-dried tomatoes a rough chop. Add sun-dried tomatoes to a small saucepan and heat over medium on the stove top. Once the sun-dried tomatoes are sizzling, add the baby spinach and cook until spinach is wilted. Remove pan from the heat, then stir in the feta cheese and sea salt. Set aside until ready to use.
  • Place salmon fillets on a cutting board and slice in half hamburger-wise, leaving ¼" to ½" still attached.
  • Brush salmon with avocado oil (or cooking oil of choice) and sprinkle with sea salt. Transfer salmon fillets on the parchment-lined baking sheet. Stuff the salmon with the filling mixture.
  • Bake on the center rack of the preheated oven 25 to 30 minutes, or until salmon is cooked through.
  • Serve with your favorite side dishes and enjoy.

Nutrition Facts : Calories 213 calories, Carbohydrate 5 grams carbohydrates, Fat 14 grams fat, Fiber 1 grams fiber, Protein 28 grams protein, ServingSize 1 of 4, Sugar 3 grams sugar, UnsaturatedFat 0 grams unsaturated fat

ENDIVE STUFFED WITH GOAT CHEESE AND SMOKED SALMON AND CHEESY CHICKEN BON-BONS



Endive Stuffed with Goat Cheese and Smoked Salmon and Cheesy Chicken Bon-Bons image

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

1 1/2 cups goat cheese, at room temperature (12 ounces)
1 cup cream cheese, at room temperature (8 ounces)
3 tablespoons heavy cream
1 teaspoon lemon zest
3 tablespoons lemon juice
1 tablespoon sherry vinegar
1 tablespoon kosher salt
1 teaspoon ground white pepper
1 cup smoked salmon, minced
2 tablespoons finely minced fresh dill
1 teaspoon finely minced Italian flat-leaf parsley
2 to 3 heads endive, chilled (about 24 leaves)
1 tablespoon lemon zest
1/4 cup sliced almonds, toasted
1 1/2 ounces salmon roe, for garnish, optional
10 bone-in chicken thighs
2 tablespoons olive oil
Kosher salt
1 tablespoon ground black pepper
1/4 cup sour cream
1/4 cup fresh Italian flat-leaf parsley leaves, finely minced (you can use dried parsley but use less)
Dash Worcestershire sauce
Pinch cayenne pepper
1 large package animal crackers
2 tablespoons finely minced fresh chives
1 teaspoon finely minced fresh dill
1 clove garlic, finely minced
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon white vinegar

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.

GOAT CHEESE SALMON



Goat Cheese Salmon image

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

4 salmon fillets
½ cup herbed goat cheese
¼ cup prepared Dijon mustard mayonnaise blend
salt and pepper to taste

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 AND GOAT CHEESE CREPES



Salmon and Goat Cheese Crepes image

Homemade crepes filled with a fabulous goat cheese cream and topped with smoked salmon add a real "wow" factor to a brunch table. The flavors will impress your guests.-

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 5 servings.

Number Of Ingredients 16

3 large eggs
1-1/4 cups 2% milk
1/2 cup water
1 cup whole wheat pastry flour
1 cup all-purpose flour
3/4 teaspoon salt
FILLING:
12 ounces fresh goat cheese
3/4 cup roasted sweet red peppers
1 tablespoon plus 1-1/2 teaspoons lemon juice
1-1/2 teaspoons smoked paprika
1 garlic clove, peeled and halved
1 pound smoked salmon fillets
2 cups fresh baby spinach
3 tablespoons capers, drained
1 tablespoon snipped fresh dill

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

BAKED SALMON FILLETS WITH GOAT CHEESE AND CILANTRO



Baked Salmon Fillets With Goat Cheese and Cilantro image

Provided by Pierre Franey

Categories     dinner, main course

Time 25m

Yield 4 servings

Number Of Ingredients 15

4 tablespoons olive oil
1/2 cup chopped onion
1 tablespoon finely chopped garlic
1/2 cup dry red wine
4 tablespoons capers
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
1/8 teaspoon hot red pepper flakes
1/2 cup canned crushed tomatoes
Salt and freshly ground pepper to taste
12 pitted black olives
4 boneless salmon fillets, about 6 ounces each
1/3 pound goat cheese, crumbled
2 tablespoons anise-flavored liquor, like Ricard
4 tablespoons chopped fresh cilantro

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

SMOKED SALMON SANDWICH WITH GOAT CHEESE



Smoked Salmon Sandwich With Goat Cheese image

At the Russ and Daughters store in Manhattan, which specializes in smoked and cured fish of all kinds, I found a goat cream cheese that inspired this sandwich.

Provided by Martha Rose Shulman

Categories     lunch, weekday, sandwiches, main course

Time 10m

Yield One serving

Number Of Ingredients 9

1 1/2 ounces smoked salmon (more if desired)
1/2 ounce goat cheese (about 2 tablespoons)
1 to 2 tablespoons plain yogurt
Several cucumber slices (about 1 1/2 ounces)
A squeeze of lemon
Salt
freshly ground pepper
Chopped chives or dill
2 slices whole-grain sandwich bread, rye bread or a heartier whole-grain country bread

Steps:

  • In a bowl, mash the goat cheese with a fork. Add the yogurt, and mix together until smooth. Spread half on one slice of bread, and top with the smoked salmon. Slice the cucumbers very thin, and layer them over the salmon. If desired, season the cucumbers with a little salt and pepper, and squeeze on some lemon juice. Sprinkle the chopped chives or dill over the cucumbers.
  • Spread the remaining goat cheese mixture over the other piece of bread. Place on top of the cucumbers, press down and cut the sandwich in half.

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