Briefly wash the salmon fillet under running water and pat dry with kitchen paper. Place the salmon skin-side on a baking sheet lined with baking paper (oil the baking paper beforehand). Cut into the salmon about 2 cm deep on the right and left sides. Fill the goat cream cheese up to the top in the incisions. Then brush the salmon with a mixture of grainy and medium-hot mustard as required. Avoid the incisions. Season with salt and pepper. Finally, cover with the fresh thyme.
Cook in a preheated oven at 150 ° C for about 15 minutes - not much longer, otherwise the fish fillet will be dry.
As a side dish, briefly fried fennel in a honey-walnut marinade tastes very good.
Based on a recipe from a dear Canadian friend. Is great to prepare and ready in 15 minutes.
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