Blackened Salmon

• 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

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.

shallots, butter, white wine, mustard, paprika, shallots, butter, balsamic vinegar, veal stock, fresh rosemary, spinach, olive oil, garlic, italian bread, italian herb mix, garlic, paprika, parsley, blackened red fish, olive oil, parmesan cheese, salmon

Taken from www.foodnetwork.com/recipes/blackened-salmon-recipe.html (may not work)