Sweet Blackened Salmon With Sherry Sauce
This recipe is a crowd pleaser. Sweet and Spicy with a small tartkick from the Sherry sauce. It is a Great entree that goes with almost any side dish. It's something I made for my mom years ago and been serving it at my restaurants and for guests for years.
INGREDIENTS
Nutrition- 4
- 1pinch salt and pepper
- 3⁄4cup dry sherry
- 2tablespoons lemon juice
- 3tablespoons light brown sugar
- 2tablespoons balsamic vinegar
- 1⁄2
- 1⁄2cup chef paul's blackening seasoning (Sold in stores, or a favorite blackening seasoning)
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DIRECTIONS
- Directions:.
- Use a cast iron pan or heavy skillet (NON-Aluminum Pan) over medium high heat lightly coat the bottom of the pan with olive oil. Next sprinkle lemon juice over salmon fillets and a pinch of salt and pepper over each fillet. In a bowl mix a ½ cup of blackening seasoning with 1 ½ TBSP of light brown sugar. Press the Salmon Top side down in to the Sweet Blackening Seasoning. Place the salmon in the heat pan top side down. Cook salmon until just cooked through, Careful not to burn the Salmon…. Just blackened the top then turn over, cook about 3-4 minutes on each side.
- Sauce:.
- In a non aluminum sauce pan, over medium high heat put in sherry wine, balsamic vinegar, diced shallots and 1 ½ TBSP brown sugar. Bring to a boil over high heat. Reduce glaze 3 or 4 minutes, until thickened. Remove from heat. Add a pinch of salt and pepper then stir together.
- Drizzle the sauce a little on top of the salmon and then around it in a circler motion.
- This salmon is great with truffle mashed potatoes or a lemon zested basmati rice.
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