Recipe courtesy of TV Guide
Recipe courtesy of TV Guide
Watch how to make this recipe.
Blackened Salmon
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- Total: 55 min
- Prep: 15 min
- Cook: 40 min
- Yield: 6 to 8 portions
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
- Yield: 6 to 8 portions
Ingredients
Dijon Sauce:
Balsamic Sauce:
Blackened Mix:
Directions
- For the Dijon sauce, saute on medium heat 1/4 teaspoon chopped fine shallots and 1 tablespoon butter. Then add 1/4 cup white wine, Dijon mustard and a pinch of paprika. Simmer for 3 minutes.
- For the balsamic sauce, saute on medium heat 1/4 teaspoon chopped fine shallots 1 tablespoon butter. Then add balsamic vinegar, veal stock and 1/2 teaspoon fresh rosemary chopped, if desired. Bring to a boil and reduce by 1/2 or until it coats back of spoon.
- Put 2 tablespoons olive oil and 3 cloves of garlic (peeled) into a hot saute pan and saute until brown and then add 2 pounds cleaned spinach.
- Mix all blackened mixture ingredients together in a blender. Coat salmon fillets with mixture. Saute on each side 3 to 4 minutes over high flame. Place in a preheated 400 degree oven 6 to12 minutes, or to your liking. Serve with sauces and spinach.
