Recipe courtesy of TV Guide

Blackened Salmon

  • Total: 55 min
  • Prep: 15 min
  • Cook: 40 min
  • Yield: 6 to 8 portions
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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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