SALMON WITH HERBED GOATS’ CHEESE FILLING

AvatarCaxton magazines staff
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As the busy owner of The Silk and Cotton Company (silkco.co.za), Sally Ives is a fan of recipes that are simple, speedy and scrumptious
SALMON WITH HERBED GOATS’ CHEESE FILLING

INGREDIENTS

  • 2 x 1kg salmon fillets, skinned
  • 30ml olive oil
  • salt and milled black pepper
  • fresh rocket and lemon wedges, to serve

For the filling:

  • 50g basil leaves, shredded
  • 50g flat-leafed parsley, chopped
  • 80g pistachio nuts, chopped
  • 200g soft goats’ cheese, at room temperature
  • 2 garlic cloves, crushed
  • salt and milled black pepper

METHOD

1. Preheat the oven to 160°C and line a baking tray with non-stick baking paper.
2. To make the filling: combine all the ingredients in a bowl and season well.
3. Brush one side of the first salmon fillet with some of the oil and season it with salt and pepper. Then place it oiled side down on the baking tray. Spread the filling over the top and then top with the second salmon fillet. Oil and season the top of the second salmon fillet.
4. Cover the fish with a sheet of non-stick baking paper and bake for 25–30 minutes until the fish is cooked to your liking; it should ideally be medium rare to medium. Allow to cool.
5. Transfer the fish to a large platter and garnish with the rocket and lemon wedges just before serving.

This recipe serves 10 – 12.