Monday, February 20, 2012

Blackened Salmon with Blue Cheese Sauce

I am always looking for salmon recipes. I love the fish, but sometimes it can end up dried out. This recipe keeps salmon nice and moist while adding a little heat. I used my trusty cast-iron skillet because, well, it's perfect for blackening, but any oven-safe skillet will do here. The blue cheese sauce is equally good over roasted potatoes and roasted asparagus. I have offered two blue cheese sauces below. One is original to the recipe, while the other is a healthier one, which I used. Recipe courtesy of The Food Network.

• 1 tablespoon Italian seasoning
• 1 teaspoon cracked black pepper
• 2 tablespoons paprika
• 2 tablespoons salt
• 1 1/2 tablespoons cayenne pepper
• 2 tablespoons butter
• 1 tablespoon grapeseed oil, for frying
• 4 (6-ounce) portions skinless and boneless salmon fillets

Blue Cheese Sauce:
• 1/4 cup white wine
• 1/2 cup heavy cream
• 3/4 cup blue cheese crumbles

Preheat oven to 400 degrees F.

In a small bowl, combine the Italian seasoning, black pepper, paprika, salt, and cayenne. Season each piece of fish with the rub.

Heat a large skillet over medium-high heat and add the butter and oil. Once the butter has melted, add the fish and cook about 2 minutes per side.

Transfer the whole pan to the oven and cook for another 4 to 6 minutes.

For the sauce:
Place the white wine into a medium saucepan and reduce by half. Add the heavy cream and allow to reduce. Add the blue cheese and whisk until smooth. Serve on top of the salmon.

Lighter blue cheese sauce:
Mix equal amounts of blue cheese crumbles and lowfat butter milk. Stir with a fork while breaking up the blue cheese, until smooth. Add a splash of worchestershire sauce and a spoonful or so of light sour cream, if it needs a little thickening.

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