Jim Davidson’s Delicious Salmon Stuffed with Goat Cheese

Jim Davidson's Delicious Salmon Stuffed with Goat Cheese

Jim Davidson was the developer of the World Golf Village and he and his wife own Davidson Realty Inc. However, he is one of the most phenomenal cooks/chefs I have ever met. Every morning he walks into my office and tells me in detail what he prepared and cooked the night before. I could not even imagine remembering the ingredients much less how they interact with each other.

"Jim Davidson"

This is a picture I took a couple weeks ago when Jim asked me to photograph 1177 acres of land he decided to sell. It has 4 miles of waterfront on the lake. I felt like I had gone back in time. It was an honor being there.

For those that have not noticed, Jim is a Cajun. This is actually property on the south end of St. Augustine even though it looks like I took it in the Bayou.

Now I know most of you, like me, don't like food. But for the ones that do here is Jim's recipe for Salmon stuffed with Goat Cheese.

Salmon Stuffed with Goat Cheese & Fresh Spinach

Buy large salmon filets boned and skinned (I purchase ½ of the whole salmon and cut it into steaks 3"- 4" wide). Make sure the fish market pulls all the rib bones out of the meat.

Make a thick mixture of goat cheese (garlic or herb encrusted) and fresh spinach. Mixture should be very thick.

Rub each filet with olive oil and cut a small slice in the side of each filet to create a pocket for the stuffing mixture. Insert about 3 tablespoons of the goat cheese and fresh spinach mixture into each filet.

Completely wrap each filet in a pastry strip then baste the top of each pastry wrapped filet with egg wash (lightly whipped egg whites). Publix sells the pastry in the frozen section. Make sure to thoroughly thaw the pastry before use. Bake at 325° for 30 minutes until pastry is brown. While the salmon is cooking, I heat up a can of lobster bisque.

To serve put ¼ cup of lobster bisque on plate, put salmon on top of bisque, then put another ¼ cup of bisque on top of salmon. Serve with any type of pasta (I like pasta with clam sauce. It might also go good with a nice bottle of white wine!)