BLACKENED SALMON

Dijon Sauce:
1/4 teaspoon chopped fine shallots
1 tablespoon butter
1/4 cup white wine
1/4 cup fine Dijon mustard
Pinch paprika

Balsamic Sauce:
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)

Blackened Mix:
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

For the Dijon sauce, sauté on medium heat 1/4 teaspoon chopped fine shallots and 1 tablespoon butter. Then add 1/4 cup white wine, Dijon mustard and a pinch of paprika. Simmer for 3 minutes.

For the balsamic sauce sauté on medium heat 1/4 teaspoon chopped fine shallots 1 tablespoon butter. Then add balsamic vinegar, veal stock and 1/2 teaspoon fresh rosemary chopped, if desired. Bring to a boil and reduce by 1/2 or until it coats back of spoon.

Put 2 tablespoons olive oil and 3 cloves of garlic (peeled) into a hot sauté pan and saute until brown and then add 2 pounds cleaned spinach.

Mix all blackened mixture ingredients together in a blender. Coat salmon fillets with mixture. Saute on each side 3 to 4 minutes over high flame. Place in a preheated 400 degree oven 6 to12 minutes, or to your liking. Serve with sauces and spinach.

Yield: 6 to 8 portions