Salmon Stuffed With Goat Cheese

1. Line a lipped cookie sheet with tin foil.

Drizzle a small amount of olive oil on foil.

Sprinkle salt on both sides of salmon and rub in.

Let sit for a few minutes, then rinse well with cold water. Dry well with paper towels.

Place salmon on the foil, skin side down.

Cut slits in the fish flesh at about 2 inch intervals ( do not cut through to the skin).

Slice goat cheese into 1/2 - 3/4 inch slices then cut the slices in half.

Place the 1/2 moon slices in the slits all across the salmon herb side up.

Spread the mustard over top of salmon and cheese.

Cover with foil and seal to baking sheet.

Place in a 350 oven for 15 - 20 minutes/ Serve hot or at room temperature.

2. To make individual portions slice 1/2 way between cheese sections.