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Salmon Fillet Stuffed With Roubine de Noyan

Salmon Fillet Stuffed With Roubine de Noyan

6 portions


  • 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


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  • 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.

You can use this cheese for this recipe


Fruity and medium-bodied

These medium-bodied wines have a more intense colour, a rich nose dominated by fruit aromas and present but subtle tannins.

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