Simple and quick for lunch is how I prefer to eat. This salmon preparation literally takes minutes to prepare and is so satisfying served with a salad of greens and vegetables.
I often create meals that allow me to utilize a Food Combining Diet Plan. It's really simple if you have plenty of ingredients on hand, and in my opinion has been the best way for me to maintain good digestion at the same time as losing extra holiday and party weight.
I won't go into details here about the diet because I am not a nutritionist or a dietitian.. but the gist of it is to not combine your carbohydrates with proteins and fats. Eating plenty of vegetables with both, allowing plenty of time after eating a carbohydrate before you then eat a protein or fat.
This Salmon with Goat Cheese and Herbs is a Fat/Protein with little carbohydrates included by way of the vegetables and little bit of wine. Goat cheese can come in different textures and flavors. This particular one was very soft and creamy and very mild which pairs well with desserts. In preparing my glaze I decided on the Muscat Canelli Wine from Maurice Carrie Winery here in Temecula, for it's sweet and tropical fruity flavor that I knew would go wonderfully with the goat cheese.
It was a perfectly delicious choice!
I ate this salmon with a side of salad and veggies along with crumbled goat cheese, a salad dressing and even a sprinkle of pine nuts on top. Hope you enjoy!!
1 Skinless Salmon Steak
2 Tablespoons Olive oil
Cracked Black Pepper
3-4 sprigs Fresh Oregano
1/4 cup crumbled Goat Cheese
2 Teaspoons Butter
1 Teaspoon finely minced shallot
1/4 cup Muscat Canelli Wine
Prepare your salmon by rinsing it and letting it dry. In a flat dish add olive oil, pepper, paprika and and dried thyme. Blend well. Add salmon to the dish and rub herbed oil over salmon to coat well. Leave in the refrigerator for 10 - 15 minutes to marinate.
Preheat small cast iron skillet or saute pan. Add around 1 teaspoon of olive oil and 1 teaspoon butter.
When oil/butter combination is sizzling add the salmon. Cook each side for around 3-4 minutes depending on your cut.
(It is recommended that you cook fish 10 minutes per 1 inch of thickness.)
Press goat cheese on top of the salmon, sprinkle fresh oregano on top. Lower heat to medium low, cover for around 1-2 minutes to soften cheese. Goat cheese won't look like it's melting, it just softens up beautifully.
Remove Salmon to a plate.
In pan that you cooked salmon, add 2 teaspoons of butter and 1 teaspoon of shallots. Saute just till they start to turn golden. Add the Muscat wine and simmer for 1-2 minutes. *The longer you simmer your wine the thicker your glaze will be.. but it will also evaporate quickly and you won't be left with any glaze, so keep an eye on it.
Drizzle glaze on a serving plate, place salmon on top and serve.