Best Salmon With Tapenade And Goat Cheese Recipes

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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

LEMON AND BASIL SALMON WITH GOAT'S CHEESE SAUCE



Lemon and Basil Salmon With Goat's Cheese Sauce image

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

1 bunch asparagus (woody ends trimmed)
2 (150 g) salmon fillets (skinless and boneless)
20 g breadcrumbs (1/2 cup fresh made from Italian style bread)
1 tablespoon basil (fresh finely shredded)
1/2 teaspoon lemon zest (finely grated)
250 g baby potatoes (halved and steamed to serve)
1/2 bunch baby carrots (steamed to serve)
1/2 lemon (cut into wedges to serve)
1/2 teaspoon olive oil
1/2 leek (cut into short strips)
1 garlic clove (minced)
1 tablespoon plain flour (wholemeal)
160 ml skim milk (2/3 cup)
20 g goat's cheese
1 tablespoon lemon juice (freshly squeezed)
black pepper (freshly ground)

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

ROASTED TAPENADE CRUSTED SALMON



Roasted Tapenade Crusted Salmon image

Provided by Food Network

Categories     main-dish

Yield 1 serving

Number Of Ingredients 26

1 7-ounce salmon filet
Salt and pepper to taste
3 tablespoons olive oil
1/4 cup white wine
1 tablespoon Kalamata Olive Tapenade, recipe follows
3 ounces Sauteed spinach
4 ounces Champagne Vinaigrette, recipe follows
1 chervil leaf for garnish
2 ounces chicken broth
2 ounces champagne vinegar
1 teaspoon dijon mustard
1 shallot, minced
1 garlic clove, minced
1 ounce olive oil
1 teaspoon honey
1 ounce salad oil
Salt and white pepper to taste
1 ounce tomato concasse
1/2 ounce Italian parsley, finely chopped
1/4 ounce chervil, finely chopped
1/4 chives, finely chopped
1/4 ounce tarragon
1/4 pound kalamata olives, pitted
2 garlic cloves
2 tablespoons olive oil
Salt to taste

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.

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