Yesterday afternoon the four of us settled on the couch for some food tv time. While we were waiting for Jacques Pepin to come on PBS we caught part of "Big Daddy's House" on FN, starring the latest "Next Food Network Chef" Aaron McCargo Jr.
This sounded so good that I put on shoes and went to the store to buy salmon. We had everything else in the house, save for heavy cream, so I used half and half. I halved the spice rub (for our 2 fillets), but still had a lot left.
It was as delicious as it looked. The spice and the sauce is almost reminiscent of buffalo chicken.
Prep Time: 10 min
Cook Time: 10 min
Level: Easy
Serves: 4 servings
Ingredients
1 tablespoon Italian seasoning
1 teaspoon cracked black pepper
2 tablespoons paprika
2 tablespoons salt
1 1/2 tablespoons cayenne pepper
2 tablespoons butter
1 tablespoon grapeseed oil, for frying
4 (6-ounce) portions skinless and boneless salmon fillets
Blue Cheese Sauce:
1/4 cup white wine
1/2 cup heavy cream
3/4 cup blue cheese crumbles
Directions:
Preheat oven to 400 degrees F.
In a small bowl, combine the Italian seasoning, black pepper, paprika, salt, and cayenne. Season each piece of fish with the rub.
Heat a large skillet over medium-high heat and add the butter and oil. Once the butter has melted, add the fish and cook about 2 minutes per side.
Transfer the whole pan to the oven and cook for another 4 to 6 minutes.
For the sauce:
Place the white wine into a medium saucepan and reduce by half. Add the heavy cream and allow to reduce. Add the blue cheese and whisk until smooth. Serve on top of the salmon.
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