Stuffed Salmon

Salmon with Goat Cheese (photo: Raphael Marinho)
Goat Cheese Stuffed Salmon served with roasted potatoes and bell peppers. (photo: R Marinho)

Notes and Tips: This recipe’s measurements don’t need to be exact and when you beat the salmon not all sides will come out to the same thickness. The key is to get it to roll onto itself.

1 cup goat cheese (or creamed cheese)
Half large bell pepper – finely chopped (I like to use red peppers)
2 green onions –  finely chopped
Half cup cilantro or parsley (optional)
Juice and zest of one lemon
Lemon and Pepper to taste
Filet of Salmon – skinless and boneless

Mix all ingredients (except salmon) together to create a paste.
Lay salmon on cutting bored and lay plastic wrap over it.
Gently beat salmon until 1 to 2 cm in thickness.
Remove plastic wrap.
Spread cheese mixture evenly on salmon.
Roll salmon.
Season top of salmon with pepper, salt and lemon juice.
Bake on parchment covered baking sheet at 350º for 20 minutes or salmon is no longer pink inside.

Salmon with Goat Cheese (photo: Raphael Marinho)
Gently beat salmon until 1 to 2 cm in thickness. Spread cheese mixture evenly and roll salmon. (photo: R Marinho)

Notes and Tips: The potatoes I made my boiling them until a fork slides off the potato.  Then finish it off in the oven (on broil or 550º) by drizzling olive oil, coarse salt and rosemary on them. For crispy edges squish the potatoes down with a fork a little before putting them in the oven.

Notes and Tips: The bell peppers can be BBQed by marinating them in vinegar for 10-15 minutes before and then simply putting them on the grill until they get char marks. I don’t recommend putting them in the oven with the vinegar step. Just add salt, pepper, lemon juice and olive oil and then throw them in the oven with your salmon.


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