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Baked Salmon with Goat Cheese and Herbs
We were revisiting Betty, looking for a seafood recipe that would be appropriate for an occasion,
when we stumbled upon this one. Wow!
| 1/4 c. fresh lemon juice |
salt and freshly ground black pepper to taste |
| 6 T. olive oil |
2 garlic cloves, minced |
| 2 1/3 lbs. salmon fillets |
6 oz. creamy goat cheese, such as chevre |
| 3 T. fresh tarragon, minced |
3 T. fresh chives, minced |
- Combine the lemon juice, salt, pepper, olive oil, and garlic in a Ziplock bag.
Carefully remove any bones from the fillets, and add them to the bag.
Coat the fillets with the marinade, seal the bag, and place it in the refrigerator to
marinate for 2 hours or so.
- While the salmon marinates, soften the cheese and mix in half the tarragon and half the chives.
Set the mix aside, and reserve the rest of the herbs as a garnish.
- When you are ready to cook, preheat the oven to 450o. Line a baking pan
with heavy foil and oil it lightly. Bake the fillets, skin side down, using the
Canadian Method to compute the required time.
- To serve, arrange the fillets on a warm platter, seasoning them with additional salt
and pepper, topping them with a generous dollop of the herbed cheese, and sprinkling
them with the reserved herbs.
6 servings
Source: Betty Rosbottom, American Favorites
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