Ingredients

• 1/4 teaspoon chopped fine shallots
• 1 tablespoon butter
• 1/4 cup white wine
• 1/4 cup fine Dijon mustard
• Pinch paprika
• 1/4 teaspoon chopped fine shallots
• 1 tablespoon butter
• 1 cup balsamic vinegar
• 1 cup veal stock
• 1/2 teaspoon fresh rosemary, chopped if desired
• 2 pounds cleaned spinach
• 2 tablespoons olive oil
• 3 cloves garlic (peeled)
• 2 cups Italian bread crumbs
• 2 tablespoons Italian herb mix
• 1 tablespoon garlic chopped in olive oil
• 1/4 tablespoon paprika
• 1 tablespoon chopped fresh parsley
• 2 tablespoons blackened red fish mix
• 2 tablespoons olive oil
• 1 tablespoon grated Parmesan cheese
• 8 (10-ounce) salmon fillets

Instructions

1. For the Dijon sauce, saute on medium heat 1/4 teaspoon chopped fine shallots and 1 tablespoon butter. Then add 1/4 cup white wine, Dijon mustard and a pinch of paprika. Simmer for 3 minutes.
2. For the balsamic sauce, saute on medium heat 1/4 teaspoon chopped fine shallots 1 tablespoon butter. Then add balsamic vinegar, veal stock and 1/2 teaspoon fresh rosemary chopped, if desired. Bring to a boil and reduce by 1/2 or until it coats back of spoon.
3. Put 2 tablespoons olive oil and 3 cloves of garlic (peeled) into a hot saute pan and saute until brown and then add 2 pounds cleaned spinach.
4. Mix all blackened mixture ingredients together in a blender. Coat salmon fillets with mixture. Saute on each side 3 to 4 minutes over high flame. Place in a preheated 400 degree oven 6 to12 minutes, or to your liking. Serve with sauces and spinach.