Chris' Recipes

Bon Appetite!

Blackened Salmon and Shrimp with Blue Cheese Sauce

Written By: Chris - Mar• 20•14

We were having our youngest son Andrew and his girlfriend Danielle over for dinner recently.  They are both students and we don’t get to see them as often as we would like due to their busy schedules, so we were looking forward to seeing them!  I enjoy feeding these two because each of them appreciates food; and both “like” almost anything I prepare!  I had confirmed that salmon and blue cheese sounded good and decided to prepare Polenta as well.  This dish was very tasty!  I’ve mentioned it before, but salmon is a wonderful source of omega 3 fatty acids, namely EPA and DHA.  These healthy fats are known to lower inflammation, promote hormonal balance and help to moisturize from the inside out!  In addition to fish being heart healthy, eating a well balanced diet that includes healthy fat sources helps keep skin remain healthy as well!  This is an attractive dish that isn’t hard to assemble at all!

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Ingredients: 

4 Fillets of Salmon
8 Jumbo Shrimp
Grape seed Oil, for brushing
2 Tablespoon Italian Seasoning
Salt & Pepper, to taste
1 Tablespoon Cayenne
1 Tablespoon Sweet Spanish Paprika
1 teaspoon Garlic powder

Mushroom & Blue Cheese Sauce:
Button Mushrooms
1 Tablespoon Butter
1 teaspoon Olive Oil
1/2 Cup White Wine
1/2 Cup Half & Half
1/2 Cup blue cheese
pinch of White Pepper

Combine the herbs to make a dry-rub.  Brush salmon and shrimp with a bit of oil and season lightly with salt and pepper and coat in the dry rub mixture and allow them to sit at room temperature while you make the sauce.

For the sauce:
Saute the cleaned, dry mushrooms in the butter and oil over medium high heat.  Continue tossing and turning to brown all sides and cook until mushrooms are soft.  Next, add the white wine into the pan and reduce it by half.  Add the half and half and allow it to reduce.  Add the blue cheese and whisk until smooth.  Taste and adjust with seasoning if necessary and set aside.

Heat a cast iron skillet over high heat until smoking hot.  If your fish has skin, place it skin side down in the hot skillet and sear the fillets for six to eight minutes for a medium doneness, turning once after about five minutes.  Set the salmon aside and next brown the shrimp in the same hot skillet for about three minutes on each side.  I recommend a cast-iron skillet for this because it keeps the temperature very hot, while adding a nice grilled flavor to the dish.

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Serve the sauce spooned on top of the salmon along with a vegetable of your choice.  We had cheesy polenta along with asparagus, which went very well with these flavors!  Garnish with a hunk of creamy Blue Cheese that will melt and blend it all together!

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We enjoyed the blackened fish dish along with an arugula, beet salad with goat cheese and thyme vinaigrette.  Bill chose a beautiful 2010 wine from Yates Family Vineyard called FLEUR DE VEEDER (Mount Veeder) which was WONDERFUL!

Enjoy!
Cheers!
~Chris

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