Blackened Salmon

Name: Blackened Salmon
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

22 ingredients

12 steps

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

1

For the Dijon sauce, saute on medium heat 1/4 teaspoon chopped fine shallots and 1 tablespoon butter.
2

Then add 1/4 cup white wine, Dijon mustard and a pinch of paprika.
3

Simmer for 3 minutes.
4

For the balsamic sauce, saute on medium heat 1/4 teaspoon chopped fine shallots 1 tablespoon butter.
5

Then add balsamic vinegar, veal stock and 1/2 teaspoon fresh rosemary chopped, if desired.
6

Bring to a boil and reduce by 1/2 or until it coats back of spoon.
7

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.
8

Mix all blackened mixture ingredients together in a blender.
9

Coat salmon fillets with mixture.
10

Saute on each side 3 to 4 minutes over high flame.
11

Place in a preheated 400 degree oven 6 to12 minutes, or to your liking.
12

Serve with sauces and spinach.