Blackened Salmon

Total Time:
55 min
Prep:
15 min
Cook:
40 min

Yield:
6 to 8 portions

Ingredients
  • Dijon Sauce:
  • 1/4 teaspoon chopped fine shallots
  • 1 tablespoon butter
  • 1/4 cup white wine
  • 1/4 cup fine Dijon mustard
  • Pinch paprika
  • Balsamic Sauce:
  • 1/4 teaspoon chopped fine shallots
  • 1 tablespoon butter
  • 1 cup balsamic vinegar
  • 1 cup veal stock
  • 1/2 teaspoon fresh rosemary, chopped if desired
  • 2 pounds cleaned spinach
  • 2 tablespoons olive oil
  • 3 cloves garlic (peeled)
  • Blackened Mix:
  • 2 cups Italian bread crumbs
  • 2 tablespoons Italian herb mix
  • 1 tablespoon garlic chopped in olive oil
  • 1/4 tablespoon paprika
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons blackened red fish mix
  • 2 tablespoons olive oil
  • 1 tablespoon grated Parmesan cheese
  • 8 (10-ounce) salmon fillets
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.


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