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Blackened Salmon with a Gorgonzola Cream Sauce

2 salmon fillets, skinless
2 TBSP blackening seasoning
1 TBSP olive oil
3 oz. heavy cream
1 oz. Gorgonzola crumbles
1 tsp. Italian parsley, chopped for garnish
Gorgonzola crumbles for garnish

Pat dry salmon and liberally sprinkle blackening seasoning on top of each fillet.
Press down gently on seasoning so it doesn't fall off the fillets.
Heat skillet to medium-high.
Carefully add olive oil and salmon, seasoning side down.
Do not touch the salmon for 2 minutes.
After two minutes, check the salmon by gently turning it over to see if you have enough color on the fish.
Saute the other side for 2 minutes, then place salmon in a shallow baking dish with a little water in the bottom of the dish.
Bake salmon for 12-15 minutes at 350 degrees.
Place cream in a small saucepan and heat to a light boil, reduce heat to simmer.
Add gorgonzola crumbles to sauce allowing them to melt into the cream.
If sauce appears too thick add a few drops of water or additional cream.
When salmon is done, spoon sauce over the middle of the fish and garnish with parsley and Gorgonzola crumbles.
Serve immediately.

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