Name: Blackened Salmon
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 6 to 8 portions
Ingredients: 1/4 teaspoon chopped fine shallots; 1 tablespoon butter; 1/4 cup white wine; 1/4 cup fine Dijon mustard; Pinch paprika; 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); 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.

On Tonight

Blackened Salmon

Dijon Sauce:

Balsamic Sauce:

Blackened Mix:

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