While this is primarily a salmon recipe, feta is at the very least a co-star in the recipe. When I write the intro to a recipe, I try not to duplicate stories or factual information on a specific ingredient that has been used in prior posts. Knowing we use feta often (like a lot!), I scanned previous posting to see if I had written about the origins of feta cheese already. After reading through more than 4 dozen Why Go Out to Eat posts, I determined that in my (almost) 10 years of sharing recipes here, I have not spoken to the origins of this particular cheese. Until now.

Feta cheese is a major part of the Greek diet that is closely associated with their traditional way of life. It is a white cheese with a tangy, fresh flavor and a creamy yet crumbly texture. This cheese is aged in brine. It is traditionally made with sheep’s milk, although up to 30 percent of the milk used can be goat’s milk. Any goat’s milk used in making the cheese must come from the same region as the sheep’s milk being used. Sheep’s milk imparts a buttery richness, while goat’s milk adds acidity. Brining is an essential part of what makes feta unique.

The earliest records of cheesemaking can be found in Homer‘s Odyssey. That cheese was probably a forerunner to feta cheese, the oldest cheese in recorded history. It wasn’t until the 17th century that Greeks started using the name ‘feta’ for their cheese. Feta literally means slice. It comes from the practice of slicing the cheese up to be stored in containers or cutting it into thin slices to be served. Eric and I serve feta often and are now enjoying it even more by adding it to salmon!

Feta Crusted Salmon

Feta Crusted Salmon (adapted from allrecipes.com) Total Time Required: 45 minutes, Prep Time: 10 minutes, Cook Time: 35 minutes,  Makes: 6 servings

Ingredients:

• 2 pounds salmon fillet, bones removed
• 1/2 cup crumbled feta cheese
• 1/3 cup mayonnaise
• 1 tablespoon cream cheese
• 1 tablespoon Dijon mustard
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika, ground
• 1 tablespoon onion powder
• 1 teaspoon garlic powder
• 1/3 cup dry bread crumbs

Directions:

Preheat the oven to 400º F. Place the salmon on a baking sheet coated with cooking spray and set it aside. Remove any pin bones from the fish.

Remove any pin bones from the salmon fillet.

Mix together the feta cheese, mayonnaise, cream cheese, Dijon mustard, balsamic vinegar, salt, pepper, paprika, onion powder, and garlic powder in a small bowl until smooth.

Mix together the mayo, cheese, mustard, and seasonings.

Spread the mixture over the salmon. Sprinkle the bread crumbs over the top, covering the cheese mixture completely.

Spread the cheese mixture over the salmon, then top with the bread crumbs.

Bake the salmon in the preheated oven until it flakes easily with a fork, about 25 to 35 minutes, to an internal temperature of 135º F.

Bake to an internal temperature of 135º F.

Remove the skin and serve.

Serve with preferred sides.

A wonderful and delicious way to enjoy feta cheese and salmon!  ~Linda

Feta Crusted Salmon (adapted from allrecipes.com) Total Time Required: 45 minutes, Prep Time: 10 minutes, Cook Time: 35 minutes,  Makes: 6 servings

Ingredients:

• 2 pounds salmon fillet, bones removed
• 1/2 cup crumbled feta cheese
• 1/3 cup mayonnaise
• 1 tablespoon cream cheese
• 1 tablespoon Dijon mustard
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika, ground
• 1 tablespoon onion powder
• 1 teaspoon garlic powder
• 1/3 cup dry bread crumbs

Directions:

Preheat the oven to 400º F. Place the salmon on a baking sheet coated with cooking spray and set it aside.

Mix together the feta cheese, mayonnaise, cream cheese, Dijon mustard, balsamic vinegar, salt, pepper, paprika, onion powder, and garlic powder in a small bowl until smooth. Spread the mixture over the salmon. Sprinkle the bread crumbs over the top, covering the cheese mixture completely.

Bake the salmon in the preheated oven until it flakes easily with a fork, about 25 to 35 minutes, to an internal temperature of 135º F. Remove the skin and serve.