Blackened Salmon with Mushroom Cream Sauce
Salmon is seasoned to perfection, then pan seared to create the ultimate blackening. Blackened salmon then simmers in a savory mushroom cream sauce.
Servings 6 servings
Calories 392kcal
Equipment
Ingredients
BLACKENED SALMON:
- 1 filet of Salmon cut into 4-6 oz. portions
- 2 tablespoons Olive oil
- 1 tablespoon Seasoning salt
- ½ tablespoon Black pepper
- ½ tablespoon Paprika
- ½ tablespoon Garlic powder
- ½ tablespoon Onion powder
Mushroom Cream Sauce
- 3 cups Spinach
- 1 cup Mushrooms sliced
- 2 tablespoons Butter
- 1 cup Heavy cream
- 1 cup Chicken stock
- ½ cup Red wine
- 2 sprigs Fresh thyme
Instructions
- Season the salmon liberally with all of the spices (only season meat side, not skin side). Add olive oil to a cast iron skillet and heat over medium high.
- Once the olive oil is heated, add the salmon skin side down. Sear for 5 minutes, then flip it over. Sear for an additional 5 minutes. Remove salmon and set aside. Salmon should have a nice brown crust, but may not be cooked all the way through.
- Add butter to the pan. Next add the sliced mushrooms. Sauté for 5 minutes, or until mushrooms start to get soft.
- Pour red wine into the pan and stir to get up all of the brown bits. Add the heavy cream and chicken stock.
- Remove thyme "leaves" from the sprigs of thyme and stir them into the sauce until combined.
- Stir the spinach into the sauce. Nestle the salmon back into the cream sauce and continue to simmer for 7-10 minutes.
Notes
Regular non-stick skillet can be used, but cast iron skillet is ideal to achieve the perfect blackening for the salmon.
Nutrition
Serving: 1serving | Calories: 392kcal | Carbohydrates: 10g | Protein: 18g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 955mg | Fiber: 3g | Sugar: 3g