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

TAPENADE CRUSTED SALMON AND ORZO WITH ROASTED RED ONIONS



Tapenade Crusted Salmon and Orzo with Roasted Red Onions image

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 21

2 branches fresh thyme
2 sprigs fresh rosemary
1/4 cup olive oil
4 cloves garlic, coarsely chopped
2 large red onions, diced
Salt and freshly ground pepper
2 tablespoons butter
1 pound orzo, cooked al dente
3 fresh plum tomatoes, quartered
1 1/2 cups Nicoise olives, pitted
4 cloves garlic, peeled
3 anchovy fillets
1 tablespoon fresh lemon juice
2 tablespoons pine nuts
1/4 cup olive oil
Salt and pepper
4 salmon fillets, 6 ounces each
Salt and pepper
Black Olive Tapenade, recipe above
1/4 cup pure olive oil
Chopped fresh parsley

Steps:

  • Roasted Onions: Preheat oven to 425 degrees F.
  • Combine all of the ingredients, except the onions in a medium shallow baking dish. Add the onions, toss them in the mixture and season with salt and pepper, to taste.
  • Cover the onions with foil and roast for 20 minutes. Remove the foil and continue roasting until tender, about 35 to 40 minutes, basting with the juices several times. In a saute pan place butter and melt. Add orzo and tomatoes. Toss until orzo is cooked through. Place the orzo in a large bowl and spoon the onions and the cooking liquid over the pasta.
  • Tapenade: Place all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste.
  • Salmon: Season the salmon with salt and pepper to taste. Spread 2 tablespoons of the tapenade over each piece of salmon (not on the skin side). Heat 2 tablespoons of olive oil in a large saute pan. Place 4 of the fillets in the pan, tapenade side down, and saute until a crust forms, about 2 minutes. Turn the fish over and continue cooking for about 5 minutes for medium-rare doneness.
  • Serve the salmon with the Roasted onions.

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.

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

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

FIG AND WALNUT TAPENADE WITH GOAT CHEESE



Fig and Walnut Tapenade with Goat Cheese image

Categories     Condiment/Spread     Olive     Vegetarian     Goat Cheese     Fig     Walnut     Fall     Bon Appétit

Yield Makes 20 servings

Number Of Ingredients 12

1 cup chopped stemmed dried Calimyrna figs
1/3 cup water
1/3 cup chopped pitted Kalamata olives or other brine-cured black olives
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon drained capers, chopped
1 1/2 teaspoons chopped fresh thyme
2 5.5-ounce logs soft fresh goat cheese (such as Montrachet), each cut crosswise into 1/2-inch-thick rounds
1/2 cup chopped toasted walnuts
1/4 cup toasted walnut halves
Fresh thyme sprigs (optional)
Assorted breads and/or crackers

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.

SALMON WITH TOMATO-GOAT CHEESE COUSCOUS



Salmon with Tomato-Goat Cheese Couscous image

Rich with goat cheese and tomato, this recipe works for a weeknight supper or an elegant company dinner-and is adjustable for number of people. -Toni Roberts, La Canada, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

4 salmon fillets (5 ounces each)
1/4 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 cup chicken stock
3/4 cup uncooked whole wheat couscous
2 plum tomatoes, chopped
4 green onions, chopped
1/4 cup crumbled goat cheese

Steps:

  • Sprinkle salmon with salt, garlic salt and pepper. Heat oil in a large skillet over medium-high heat; add salmon skin side up and cook 3 minutes. Turn fish and cook an additional 4 minutes or until fish flakes easily with a fork. Remove from heat and keep warm., In a large saucepan, bring stock to a boil. Stir in couscous. Remove from heat; let stand, covered, until stock is absorbed, about 5 minutes. Stir in tomatoes, green onions and goat cheese. Serve with salmon.

Nutrition Facts : Calories 414 calories, Fat 19g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 506mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 6g fiber), Protein 32g protein. Diabetic Exchanges

MARINATED GRILLED SALMON WITH TOMATO, BASIL, AND GOAT CHEESE



Marinated Grilled Salmon With Tomato, Basil, and Goat Cheese image

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

1/4 cup soy sauce
1/4 cup Worcestershire sauce
4 -5 tablespoons brown sugar
4 -5 tablespoons honey
juice of one lemon
juice of one lime
one chopped hot chili pepper
5 -7 tablespoons olive oil
3 -4 garlic cloves (chopped)
3 tablespoons Old Bay Seasoning
salt and pepper
5 -7 basil leaves (fresh)
one heirloom tomatoes
goat cheese
2 salmon steaks

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

OLIVE TAPENADE AND GOAT CHEESE CROSTINI



Olive Tapenade and Goat Cheese Crostini image

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

3/4 cup green- or black-olive tapenade
3 tablespoons fresh thyme, leaves, plus sprigs for garnish
5 tablespoons finely chopped walnuts, (1 1/4 ounces)
1/4 cup dried currants
5 ounces soft goat cheese
Quick Crostini

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.

SALMON WITH TAPENADE AND GOAT CHEESE



SALMON WITH TAPENADE AND GOAT CHEESE image

Categories     Fish     Bake     Quick & Easy

Yield Serves 2

Number Of Ingredients 7

2 thick salmon filets about 8 ounces each
1/4 cup kalamata olive tapenade
1/3 cup goat cheese
Panko (Japanese bread crumbs)
olive oil
lemon pepper
kosher salt

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.

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How to cook salmon fillets in oven?
1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish. ... 2 Arrange the salmon fillets in the baking dish. Make small incisions in each fillet, and stuff with equal amounts of the herbed goat cheese. ... 3 Bake salmon 15 minutes in the preheated oven, or until easily flaked with a fork.
What is the best cheese to serve with salmon?
The goat cheese is a nice match for the salmon, though very rich. Thicker pieces will work best for this dish. The mayo-mustard was ok, very rich dish.
What to serve with goat's cheese?
The savoury tapenade provides a wonderful contrast to the creamy goats cheese and rocket, making this a lovely starter to any meal. Goat's cheese, roasted beetroot and a black olive ... Warm egg salad with wild asparagus, olive and chil...

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