Chris' Recipes

Bon Appetite!

Blackened Salmon with Blue Cheese Sauce

Written By: Chris - Apr• 25•13

I’ve been on a “blackened” a kick.  It happens, I go in streaks but the sun is out and they are saying possibly 70’s this weekend, so I’ll finally get out doors more to use my grill!  I bought some wonderful blue cheese last weekend at the Sunfish Cellars Wine and Cheese tasting and wanted to incorporate it into a meal.  It is expensive and I didn’t’ want it to go to waste!  I haven’t always loved blue cheese, but I’ve been tasting more and more and this variety was particularly mild and tasty!  I had been reading up on various salmon dishes and because it is not Bill’s favorite, I recalled seeing something on the “Big Daddy’s” show some time ago about Blue Cheese disguising salmon and making it taste better.  I was inspired to create my recipe based on Arons dish, but improvised as I always do working with ingredients that I had on hand!  I think it turned out delicious!  Though it didn’t change Bills mind on the salmon as his least favorite, he did tell me that he enjoyed the dish and said the blue cheese sauce is what made it better.

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Ingredients:

1 Tablespoon Herbs De Provence seasoning
1 Tablespoons Sweet Paprika
1 Tablespoon Chili Powder
1 Tablespoons Cayenne Pepper
4 Salmon Fillets
1 Tablespoons Butter
1 Tablespoon Grape Seed Oil
1 Tablespoon Salt
1 Teaspoon Fresh Black Pepper
Blue Cheese Sauce:
1/2 Cup White Wine
2/3 Cup Half & Half
1 Cup Blue Cheese, crumbled
In a small bowl, combine the Herbs De Provence, Paprika, Chili Powder, Cayenne Pepper and salt.  Season each piece of fish with the rub.  (I had four odd fillets, two had skin and were thicker, two did not.  Season the sides without skin.)  
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Start by heating a cast iron skillet over very high heat (if you see smoke coming off the pan, you might think that’s hot enough. Wait until you see actual white spots forming on your pan; white-hot.)  Heat the grape seed oil and add the butter just until melted.  Turn pan so oils completely cover the bottom of the skillet.  Cook fish for about 2-4 minutes on each side.  (The thicker fillets cooked longer) 
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So far, I haven’t been the biggest fan of the guys wines….  I actually opened up one of Bill and Dave’s white wines to see if it was what I wanted to use it in the sauce.  To my surprise, it was actually pretty good and it wasn’t even cold!
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For the sauce: Place the white wine into a medium saucepan and reduce by half before adding the half and half.  Add the blue cheese and whisk until smooth.  Simmer over low heat until it reduces and thickens.  Serve on top of the salmon.
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For the sides I baked some sweet potato fries and prepared fresh artichokes.  I peeled them back and down to the heart, boiled them briefly with a lemon and then broiled them drizzled with olive oil and a little salt and pepper.  These were also great dipped in the blue cheese sauce!
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We also had a nice salad with roasted pears, dried prunes, candied nuts and sprinkled with some of the blue cheese.  The vinaigrette pulled it all together!
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The Trinity white was so good, we had to have a glass with dinner!
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Enjoy!
Cheers!
~Chris

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