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Wild Salmon with Wasabi Goat Cheese

You can use either an oven or a covered grill for this recipe. Wasabi is hot and spicy; if you want to tone down the heat, you can reduce the amount called for in the recipe. You could also leave it out of the recipe, which case we suggest that you replace it with an herb or seasoning of your choice. Instead of wasabi, you can use horseradish, which is closely related, but usually less spicy than the same amount of wasabi.

Recommended wine pairing: Chateau Ste Michelle, Columbia Valley Riesling / Sauvignon Blanc.
Yield: Serves 4- 6
Total Time: 28 min
Prep: 15 min
Cook: 13 min
Additional:
Ingredients
3 ounces soft goat cheese (chevre)
1 to 1 1/2 teaspoons wasabi paste (or horseradish or herbs), to taste
Kosher salt and pepper
Heavy duty aluminum foil
Cooking spray
Preparation
1.  Remove salmon from refrigerator 15 minutes before cooking. Heat oven or 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-inches 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-inches) to make a shallow pan around the salmon, leaving at least a 1-inch margin around the fish. Season salmon with salt and pepper.
4.  Carefully transfer the foil pan to the center of the preheated oven or grill. Do not cover the salmon or close the foil over the salmon. Close oven or grill cover and cook for 7 to 10 minutes if using sockeye salmon; king, keta and silver salmon will take a few more minutes to cook. Cook just until fish is lightly translucent in the center – it will finish cooking from retained heat. Remove from the oven or grill and let rest a few minutes before serving.
5.  To serve, top each salmon portion with a tablespoon of wasabi goat cheese mixture.
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