Salmon with a Goat Cheese and Lemon Herb Butter

Nick loves salmon, but I get sick of it pretty quickly. This recipe however might change my mind about how often I can eat salmon. Lemon and goat cheese are perfect for salmon (it's like saskatoon jam and peanut butter to toast).


Salmon with a Goat Cheese and Lemon Herb Butter

2/3 cup butter, softened
3 Tbsp chopped dill (or 1 tbsp dry dill)
2 Tbsp chopped parsley (or 2 tsp dry parsley)
1 egg yolk
zest of one lemon
pinch of salt and pepper
1/4 crumbled goat cheese
1/4 cup fine bread crumbs
4 salmon fillets
1/2 cup white wine (dry wines are best)
4 slices of lemon

Whip the butter until creamy. Add the dill, parsley, egg yolk, lemon zest, salt and pepper. Mix until well blended. Add goat cheese and bread crumbs and blend in.

Place the salmon fillets in a baking dish. Top with herb butter. Pour wine around fillets and place slices of lemon in the dish.

Cook in a 185 degree F oven for 45 minutes. Remove and serve with rice and garlic Parmesan sauteed green beans.

Note: If you're like me and too hungry to wait 45 minutes, you can cook the fillets at 300 degrees for half an hour. The slower you cook though, the more time there is for all the wine and herb flavour to get into the salmon and the more moist it stays.