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Salmon with Asiago Cheese Topping
Fish and Seafood

This is my imitation of a dish Jay ordered at the Dakota Bar & Grill one night - it was a Sunday, and this was not from their regular menu, but we both loved it. It's not an exact duplicate of what he had, but it gave a nice new twist to serving salmon for company.

Salmon filet, enough for four people (2-2.5 pounds)
12 ounces whipped plain cream cheese
1 Tablespoon heavy cream
1/2 cup grated fresh Asiago cheese
1/2 cup fine bread crumbs for topping
Mix together the cream cheese and heavy cream; set aside. Make the sauce (below).

Broil salmon until almost but not quite done - we like ours relatively rare, so this doesn't take long. We usually buy the long filets from Costco, so at this point I will cut the filet into individual serving-sized pieces on the broiler pan.

Next, spread the whipped cream cheese topping over the salmon filets about 1/4 inch thick. Top with grated Asiago cheese and then sprinkle with fine bread crumbs. Place salmon back under the broiler just long enough to melt the cheese and toast the top until golden in color (watch carefully!).

To serve, drizzle Asiago sauce on each plate and top with the salmon filet. Pass extra sauce at the table.

Asiago Sauce
Use your favorite hollandaise, or make this:

4 egg yolks
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 cup grated fresh Asiago cheese
1 stick butter (1/2 cup) - melted

Place egg yolks, salt, white pepper and grated Asiago cheese in blender jar; turn on and off quickly.  Melt butter in microwave until warm and bubbly.  Turn blender on to high speed and slowly add the warm melted butter in a thin but steady stream.

Dorothy & Jay Harris - Copyright 2004-2010