Fish and cheese is an often under-appreciated combination. Sure, you'll throw some on a tuna sandwich, but when was the last time you sprinkled parmesan on your baked stuffed whitefish? If such a combination is new for you, we have just the recipe to get you started. This summery pasta dish combines the crispy seared salmon with creamy goat cheese, all on top of some more cheesy pasta. Tomatoes, spinach, and herbs lend texture and the flavors are enhanced with a squeeze of lemon juice at the finish. A crowd pleaser for sure!
Fish 'n Cheese: Seared Salmon and Pepper Chèvre
- 2 tbsp canola oil
- 2 tbsp garlic shallot mix
- 2 roma tomatoes, diced
- 2 handfuls raw spinach
- 1/2 cup white wine
- 1 tbsp fresh thyme
- 1 tbsp fresh oregano
- 8 oz flat pasta
- 1/2 cup pasta water
- 1/2 cup cream
- 3/4 cup aged manchego cheese, grated
- 1/4 cup parmesan cheese, shredded
- salt and pepper to taste
- 4 oz goat cheese (we used Sgt. Pepper from Cypress Grove Chevre, a peppery cheese from one of our favorite companies.)
- squeeze of lemon
Cook pasta and reserve water.
Preheat oven to 500° F
Season raw salmon with salt and pepper.
Heat saute pan on medium high heat with 2 tbsp oil until smoking. Place salmon skin side down and cook until skin is evenly dark brown and crispy. 2/3 of the salmon will have changed color, which is how you know you can flip it. Place in oven for 3-5 minutes.
Heat a second saute pan with 2 tbsp oil until smoking. Add garlic-shallot mix and spinach. Once spinach has wilted, add white wine and allow to simmer for 3 minutes. Add herbs and cooked pasta. Toss and add cream, parmesan cheese, and manchego cheese. Add tomatoes, then salt, pepper to taste.
Top salmon with a dollop of goat cheese and a squeeze of lemon. Garnish with herbs and parmesan cheese.
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