Blackened Salmon

Deselect All

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