Goat Cheese Salmon

I have been looking around for some new salmon recipes for a while with no such luck. Recently I came across this very interesting recipe at allrecipes. The husband and I tried goat cheese for the first time a while ago and were excited for another chance to cook with it.

Goat Cheese Salmon (4 servings at 6 points a piece)

Ingredients:

4 salmon fillets
1/2 cup herbed goat cheese
1/4 cup prepared Dijon mustard mayonnaise blend
salt and pepper to taste

Directions:

1. Preheat oven to 350 degrees F. Lightly grease baking dish.

2. Arrange the salmon fillets in the baking dish. Make small incisions in each fillet, and stuff with equal amounts of the herbed goat cheese. Spread equal amounts prepared Dijon mustard mayonnaise blend over each fillet. Season with salt and pepper.

3. Bake salmon 15 minutes in the preheated oven, or until easily flaked with a fork.

When I made this dish I mixed 2 tbsp of each the Dijon mustard and fat-free mayonnaise together. I didn't spread the mixture on the salmon very heavily and had plenty to go around. The husband and I were big fans of this dish. We loved the mustardy/mayo mix with the goat cheese. The husband liked this one so much he has already asked me to make it again ;)

Grilled Lemon Pepper Halibut and Squash Packets

I've made a few "packet" dishes now, and I love how they have turned out thus far. The quick clean up doesn't hurt either! I found this recipe on Betty Crocker's website, and was game for trying another "packet" meal.

Grilled Lemon Pepper Halibut and Squash Packets (4 servings at 4 points a piece)

Ingredients:

1 pound halibut fillets, 1/2 to 3/4 inch thick
2 tsp dried basil leaves
1 tsp lemon pepper
1 tsp seasoned salt
3 medium zucchini or summer squash, cut into 2x1-inch strips
1 medium red bell pepper, cut into 1-inch pieces
1 tbsp olive oil

Directions:

1. Heat coals or gas grill for direct heat. Cut four 18x12-inch pieces of heavy-duty foil; spray with cooking spray. Cut fish into 4 serving pieces if necessary. Place 1 fish piece on each foil piece. Sprinkle fish with 1 tsp of the basil, 1/2 tsp of the lemon pepper and 1/2 tsp of the seasoned salt.

2. Arrange zucchini and bell pepper over fish. Sprinkle with remaining basil, lemon pepper and seasoned salt. Drizzle with oil. Fold foil over fish and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.

3. Cover and grill packets over medium heat 15 to 20 minutes, or until fish flakes with fork and vegetables are tender. Place packets on plates. Cut large X across top of each packet; fold back foil.

Instead of grilling these packets, I baked them at 400 degrees F for approximately 30 minutes. I liked the veggies in these packets a lot. However, I thought (and the husband agreed) that the fish could have been a little more flavorful. These packets were good, but not our favorite of the packet dishes we've made so far.