Wild Salmon with Wasabi Goat Cheese
Prep Time: 15 minutes | Cook Time: 13 minutes | Total Time: 28 minutes
- 1 1/2 pounds Vital Choice wild Alaskan salmon fillets, skinless or skin-on, thawed
- 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
- Remove salmon from refrigerator 15 minutes before cooking. Heat oven or grill to 375°F.
- In a small bowl, stir the softened goat cheese and wasabi paste together until smooth. Refrigerate up to one week.
- 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.
- 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.
- To serve, top each salmon portion with a tablespoon of wasabi goat cheese mixture.