Salmon with Goat Cheese, Herbs
& a Muscat Wine Glaze

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
Sea Salt
Dried Thyme
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.

Buon Appetito!


Kathleen said...

This looks so beautiful it should be on the cover of Bon Appetite!

Laurie said...

Ooh.. I would love that!
Thanks Kathleen! :)

Lori Lynn said...

Hi Laurie - I know I would adore this dish! Great photos too!

The Duo Dishes said...

Light and healthy! How nice that you can eat lunch like this regularly.

Joanne said...

What an interesting approach to dieting. It probably prevents you from splurging all of your calories in one meal.

That salmon looks delicious! I love that it is chock full of healthy fats (and topped with a delicious glaze).

Laurie said...

Joanne, a lot of people have a hard time digesting simple carbs eaten with fats and proteins.

After cleansing for a week and then separating my carbs from my fats and proteins I have a lot less rumbly in my tummy. It could be age. :) I know you are a medical student.. so I'm sure it's different than what you are being taught concerning nutrition.

When I am going through this food combining diet I eat a LOT of whole grains, legumes and brown rice with non fat items and lots of vegetables for the carb portion of the diet.. so I get a very well balanced meal throughout my day.

My next recipe post will be a whole grain pasta fagiole with no fat!! It was so good!! :)

Proud Italian Cook said...

Hi Laurie, Good to see you friend! That last photo is mouthwatering, you just want to take a fork and flake a piece off.

Bellini Valli said...

I love these easy preparations with salmon Laurie.

5 Star Foodie said...

This salmon sounds amazing with goat cheese and the wine glaze is a terrific idea!

Megan said...

This looks perfect! And I love the glaze you made. I have to try this.

Cookin' Canuck said...

Wonderful combination of flavors, particularly with the muscat wine.

Winnie said...

Wow, what a lovely dish! I love all the ingredients and I bet this is just terrific!

Brad said...

Yum, your salmon sounds great with the gooey gebed goat cheese melted just at the end.

Sasha said...

Herbal plants used in the Ayurvedic system of medicine are facing extinction.
Definite cause of concern, as Ayurveda is increasingly being used around the world to treat various disorders such as obesity, hypertension, diabetes, ulcers and many others.

Some herbs that have been identified are - Ulteria salicfolia, Hydnocarpus pentandra, Gymnocladus assamicus, and Begonia tessaricarpa.

Conservation of traditional herbs and plants should become a high priority for all. Challenge
becomes more severe as many of these herbs grow in the wild and are not cultivated.

Planet Green (a venture) reported on this earlier this month.

More details on the Ayurveda Group blog (

Direct link to the blog post

Link to planet green site

lorna vanderhaeghe said...

Goat cheese goes well with salmon and herbs.