Blackened Salmon with Blue Cheese Sauce


·         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.

1 comment (Add your own)

1. Jilah wrote:
Yes, Spam is incredibly puoplar here in Hawaii and I think it tastes really good in small amounts. I say small amounts, because otherwise the fat and salt will overwhelm eventually and gross you out, kinda like how cinnabons become too cloying. Pan fried, it develops a wonderfully crisp, brown crust on the outside. On a spam-musubi, it absorbs the sweet teriyaki sauce really well and counters that sweetness with its saltiness, with the rice as a neutral support.

Mon, July 16, 2012 @ 10:29 AM

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