Salmon With Muenster Cheese and Dill
"We eat a lot of salmon in our household as my father is a commercial fisherman in Alaska. I prepare salmon numerous ways, but this is always my favorite way to make salmon when I have company. Even people who say, "I don't care for fish, I'll have a small piece," usually end up having heaping seconds. Enjoy and PLEASE DON’T USE Farmed Fish for this recipe aka...Atlantic salmon. It’s bad for you and it doesn’t taste nearly as good."
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
2
ingredients
- 2 (8 ounce) salmon fillets (preferably Silver, Sockey or King Salmon)
- 1⁄2 cup melted butter
- 1⁄2 cup white wine
- 1 lemon
- 4 ounces muenster cheese, grated
- 4 teaspoons fresh dill
- 1 teaspoon Dijon mustard
directions
- Preheat oven to 400 degrees.
- In baking dish, place salmon skin side down.
- Cover with wine, butter and juice of 1 lemon.
- Spread mustard evenly on top.
- Cover with foil and bake in 400 degree oven for 8-10 minutes.
- Remove foil and cover with cheese and dill.
- Return to oven just long enough to melt the cheese.
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Reviews
-
The whole fam (DH, 13 year old and 10 year old DDs) all loved this and told me not to loose this recipe (a habit of mine). Mild yet tasty. I was pleasantly surprised as melted cheese on fish just doesn't sound appetizing to me but I love muenster cheese so I figured I'd give it a go. I imagine, in the summer, a nice thin slice of tomato between the salmon and the cheese would be a great addition which I intend to try. Went very nicely with steamed asparagus and baked potatoes. -
YUM!! I used Dill Havarti for the cheese, since I had it here, omtted the fresh dill (would have used it in the summer when I have it in the garden) and reduced butter to 1/4 cup. Cooked perfectly, great taste. One of my new favorite salmon preparations! Thanks ~ -
I made this recipe for Valentine's day this year. We served it with homemade mashed potoatoes and peas and carrots garnished with dill. I did have to used dried dill because I didn't have any fresh. We really enjoyed it! Thanks for posting! -
I used a tad more muenster and Dijon, but only 1/4 cup each of butter and white wine. The salmon and its pan juices were magnificent...a new favorite! My sides were rice pilaf, a peas and mushroom dish, plus home-made hushpuppies. We have dined in many elegant restaurants, and cooking is one of my passions...still, DH said "This is the best meal I've ever had." Thank you for sharing this wonderful, impressive recipe. P.S. I agree about farm-raised salmon - a waste of money and taste buds!
RECIPE SUBMITTED BY
My father is a commercial fisherman in Alaska, so I ate a lot of fish as a child. I took eating fresh seafood for granted, and when I left Alaska for college, I became incredibly homesick for fresh salmon, halibut, shrimp and Dungeness crab.
Now that I am back in Alaska, I still get seafood from my father, but I also go out and catch my own. My husband is a hunter, so I also get a lot of venison.
I am a huge advocate for wild salmon. I am strongly against farmed fish of any sort because farmed fish are laden with diseases, antibiotics, dyes, and cancer causing agents. I am a one woman army in the fight against farmed fish. Any salmon labeled "Organic", "Atlantic", and "Color Added", are all farmed fish. Try to stay away from them and buy Wild.
