Salmon Fillet Stuffed With Roubine de Noyan
Ingredients
- 900 g (2 lbs) boneless, skinless salmon fillet
- Salt and freshly ground pepper
- 375 ml (1 ½ cups) baby spinach, chopped
- 180 g (6 oz) Roubine de Noyan cheese, sliced
- 30 ml (2 tbsp.) old-style mustard
- 30 ml (2 tbsp.) maple syrup
Preparation
Preheat oven to 425 °F (210 °C).
Slit the salmon fillet lengthwise without cutting right through. Open the fillet like a book and place it on a cookie sheet lined with parchment paper. Season.
Top fillet with spinach and slices of Roubine de Noyan. Close the fillet, making sure the cheese remains between the two layers.
Combine the mustard and maple syrup together. Brush the top of the fillet with this mixture.
Bake in the centre of the oven at 425 °F (210 °C) for 18 to 20 minutes or until cooked as desired. The cheese should be melted.
Portions 6
Preparation time
20 minutes
Cooking time
20 minutes
Accompaniments
These medium-bodied wines have a more intense colour, a rich nose dominated by fruit aromas and present but subtle tannins.
© Société des alcools du Québec, Montréal, 2007, 2012