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Alaska Sockeye Salmon with Wasabi Goat Cheese
Courtesy of Alaska Seafood Marketing Institute
Servings: 4
Prep Time: 15 Min.
Cook Time: 13 Min.
What you need:
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3 oz. soft goat cheese
1 to 1-1/2 tsp. wasabi paste, to taste
1-1/2 lb. Alaska Sockeye Salmon
heavy-duty aluminum foil
non-stick cooking spray
kosher salt and pepper
What to do:
1. Remove Alaska Sockeye salmon from refrigerator 15 min. before cooking. Heat grill to 375°F.
2. In a small bowl, stir the softened goat cheese and wasabi paste together until smooth. Refrigerate up to one week.
3. Cut 2 pieces of wide, heavy-duty aluminum foil about 6-in. longer than the salmon side. Stack the foil pieces (shiny side down) on a baking sheet and spray generously with cooking spray. Place the salmon, skin side down, in the middle of the foil. Fold the foil sides and ends up (1 to 2-in.) to make a shallow pan around the salmon, leaving at least a 1-in. margin around the fish. Season salmon with salt and pepper.
4. Carefully transfer the foil pan to the center of the preheated grill. Do not cover the salmon or close the foil over the salmon. Close grill cover and cook for 10 to 13 min., cooking just until fish is lightly translucent in the center--it will finish cooking from retained heat. Remove from the grill and let rest a few minutes before serving.
5. To serve, top each salmon portion with a tablespoon of wasabi goat cheese mixture.

Variation: Salmon can also be roasted in an oven preheated to 375°F or pan-seared and finished in the oven. Cook just until lightly translucent in the center; be sure to let the salmon rest a few minutes before serving.
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