Sweet Blackened Salmon With Sherry Sauce Recipes

SALMON WITH SWEET AND SPICY RUB

Steps:

• Coat your grill or a grill pan with cooking spray and preheat over medium heat. While the grill is heating, combine the brown sugar, chili powder, cumin, salt, and pepper. Brush each salmon fillet with 1/2 teaspoon of the oil, then rub each fillet with about 1/2 tablespoon of the spice mixture.
• Grill the salmon, flesh side down, until charred, 4 to 5 minutes. Flip the salmon and cook another 5 to 6 minutes for medium doneness. For well done fish, cook an additional 1 to 2 minutes. Remove to a platter and serve immediately.
• Excellent source of: Protein, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Pantothenic Acid, Copper, Phosphorus, Potassium, Selenium
• Good source of: Folate, Magnesium

BLACKENED SALMON WITH BLUE CHEESE SAUCE

Steps:

• 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.

SPICY-SWEET GLAZED SALMON

Steps:

• Place salmon in a shallow, flat dish, and set aside. Combine the vinegar, olive oil, soy sauce, water, lemon juice, red pepper flakes, onion powder, garlic powder, cilantro, and brown sugar in a blender. Blend until brown sugar dissolves. Pour the marinade over the salmon to cover evenly. Cover the dish, and refrigerate at least 2 hours.
• Line a broiling pan with foil. Remove salmon from marinade, and place on prepared broiling pan; season to taste with salt and pepper. Transfer remaining marinade to a saucepan.
• Turn on broiler to low.
• Broil salmon about 6 inches from the heat for 5 minutes; brush with remaining marinade. Broil an additional 5 to 10 minutes, brushing 2 or 3 more times with additional marinade. Salmon is done when fish is no longer bright red and can be flaked with a fork.
• Meanwhile, cook the remaining marinade over low heat until it thickens and reduces by one-third, 5 to 10 minutes. Use cooked marinade as a dipping sauce or drizzle over salmon just before serving.

SWEET GLAZED SALMON

Steps:

• Heat 1/4 teaspoon olive oil in a small skillet over medium-high heat. Saute garlic in hot oil until just beginning to brown.
• Mix sauteed garlic, soy sauce, lemon juice, honey, 1/2 teaspoon olive oil, brown sugar, sea salt, black pepper, and red pepper flakes together in a bowl; pour into a large resealable plastic bag. Add salmon fillets, turning to coat with the marinade, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
• Remove salmon from the marinade and shake to remove excess liquid. Reserve 3 tablespoons marinade and discard remainder.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Arrange salmon fillets in the hot skillet, pour reserved marinade over the salmon, and place a lid on the skillet; cook until salmon is browned on each side and flakes easily with a fork, occasionally spooning liquid from the pan over the fillets, 2 to 3 minutes per side. Garnish salmon with additional sea salt and black pepper.

SWEET BLACKENED SALMON WITH SHERRY SAUCE

Steps:

• 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.

SWEET-CHILI SALMON WITH BLACKBERRIES

Steps:

• In a small bowl, combine blackberries, cucumber, green onion and 1 tablespoon chili sauce; toss to coat. Sprinkle salmon with salt and pepper., Place fillets on greased grill rack, skin side down. Grill, covered, over medium-high heat or broil 4 in. from heat 10-12 minutes or until fish flakes easily with a fork, brushing with remaining chili sauce during the last 2-3 minutes of cooking. Serve with blackberry mixture.

SWEET & SPICY GLAZED SALMON

Steps:

• Combine the brown sugar, mustard, soy sauce, paprika, ginger and oil in a small saucepan. Bring to a boil. Cook and stir until brown sugar is dissolved., Place salmon skin side down on a greased broiler pan. Sprinkle with pepper and salt., Broil 6 in. from the heat for 10-15 minutes or until fish flakes easily with a fork, brushing glaze over salmon during the last 1-2 minutes of cooking.

BLACKENED SALMON WITH WHISKEY BUTTER SAUCE

Steps:

• Generously sprinkle both sides of each salmon fillet with the seasoning mix (you want a good coating).
• Rub into the fillet and add more if you end up with bare spots.
• Set aside.
• With temperature on high, heat the olive oil in a saute pan large enough to hold both fillets.
• When it starts to smoke and shimmer, add the butter and swirl just until melted.
• Add the fillets and cook over high heat, 1-2 minutes per side until blackened, but not burnt (watch carefully).
• Remove from the heat; standing back from the pan, add the whiskey.
• Cover the saute pan, return to the burner over med-low, and cook for another 2-4 minutes, depending on the thickness.
• When the fish is done through, remove to a plate and keep warm.
• Bring the remaining whiskey in the pan to a simmer, add the minced shallot, and whisk in the remaining butter, one tablespoon at a time.
• Let each addition melt before adding another.
• Whisk constantly.
• Pour over salmon and serve.