Posted at: 05/30/2009 8:34 AM
Updated at: 05/30/2009 8:50 AM
By: Tyease Levers

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Boursin cheese stuffed salmon

with a roasted red pepper black olive and fresh basil vinaigrette

 
by Chef Scott
The Lake Ridge Restaurant

 

Ingredients

4 8oz salmon fillets

1 pkg Boursin Cheese

Vinaigrette Recipe

1 cup diced roasted red peppers

½ cup diced black olives

½ cup chopped fresh basil

1 tbs chopped shallot

1 tbs chopped garlic

¼ cup chopped Italian parsley

1 tbs sugar

1 tbs Dijon mustard

½ cup red wine vinegar

1 cup olive oil

Salt and pepper to taste

White wine for cooking

 

Directions

Pre heat oven to 400 degrees

Make a slit in center of salmon and stuff with Boursin cheese and place in a oven safe dish

Cook for approximately 15 minutes

In a mixing bowl combine vinegar, sugar and Dijon mustard. Mix well then slowly add oil until well blended. Mix in remaining ingredients and season with salt and pepper.

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