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