I know what you’re thinking. “Fish, and cheese? Kill me now.” But really, this recipe will forever change your mind about the combination. No need to choose sides here, hombre! The thing to remember is that this is the right fish, with the right cheese, served the right way. All you need are some killer blackening spices, a luscious cream sauce, and a tasty bottle of bubbly.  We can have the best of all worlds, for dinner. Cheers.

 

Ingredientstansey-reviews-wine-beer-spirits-large-product-image-1-351
1 1/2 – 2 lbs. boneless salmon fillets*
1 tablespoon Italian seasoning
1 teaspoon cracked black pepper
2 tablespoons paprika
2 tablespoons kosher salt
2 teaspoon red pepper flakes
2 tablespoons butter
1 1/2 tablespoons coconut oil

*We order our wild caught salmon, among other meats, from Zaycon Fresh; they deliver high quality products for a wholesale farm-to-customer price! Check ’em out.

 

Blue Cheese Sauce:
1/3 cup dry white wine, like Chardonnay or Sauvignon Blanc
1/2 cup heavy cream
3/4 cup + 1 tablespoon blue cheese crumbles

 

For the salmon:

Preheat the oven to 400 degrees. Combine the Italian seasoning, black pepper, paprika, kosher salt, and red pepper flakes in a small bowl. Generously rub both sides of salmon with the seasoning mixture. Heat a large, non-stick, oven-proof skillet over medium high heat. Melt the butter and coconut oil together in the skillet. Add the salmon fillet(s) and cook for about 2 minutes on each side. Transfer the whole pan to the oven and cook for an additional 4 to 6 minutes, depending on the thickness of the salmon.

 

For the sauce:

In a small saucepan, heat the wine over medium heat until it has reduced by half. Add the heavy cream and simmer for another five minutes or until it has reduced a bit more. Turn off the heat and whisk in the 3/4 cup of blue cheese until the sauce is nearly smooth.

Serve the sauce over the salmon and sprinkle the remaining blue cheese crumbles on top. Enjoy hot, and alongside Zonin Prosecco or another dry sparkling wine! Excellent alongside roasted butternut squash and mushrooms, that blue cheese sauce is pretty dang good on everything.

 

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Blackened Salmon with Luscious Blue Cheese Sauce
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A creamy, spicy, and delicious combination of salmon and blue cheese sauce. Pair with a Sparkling wine.
Ingredients
  • 1½ - 2 lbs. boneless salmon fillets
  • 1 tablespoon Italian seasoning
  • 1 teaspoon cracked black pepper
  • 2 tablespoons paprika
  • 2 tablespoons kosher salt
  • 2 teaspoons red pepper flakes
  • 2 tablespoons butter
  • 1½ tablespoons coconut oil
Blue Cheese Sauce
  • ⅓ cup dry white wine, like Chardonnay or Sauvignon Blanc
  • ½ cup heavy cream
  • ¾ cup + 1 tablespoon blue cheese crumbles
Instructions
For the salmon:
  1. Preheat oven to 400 degrees. Combine the Italian seasoning, black pepper, paprika, kosher salt and red pepper flakes in a small bowl. Generously rub both sides of salmon with the seasoning mixture. Heat a large, non-stick, oven-proof skillet over medium high heat. Melt the butter and coconut oil together in the skillet. Add the salmon fillet(s) and cook for about 2 minutes on each side. Transfer the whole pan to the oven and cook for an additional 4 to 6 minutes, depending on the thickness of the salmon.
For the sauce:
  1. In a small saucepan, heat the wine over medium heat until it has reduced by half. Add the heavy cream and simmer for another 5 minutes or until it has reduced a bit more. Turn off the heat and whisk in the ¾ cup blue cheese until the sauce is nearly smooth.
  2. Serve the sauce over the salmon and sprinkle the remaining blue cheese crumbles on top.

 

Recipe adapted from here.

salmon-collage