Blackened Salmon topped with Danish Blue Cheese Sauce

Hang on to any leftover cheese sauce from this recipe and add it to mashed potatoes later in the week.
By Susan Benton
Blackened Salmon topped with Danish Blue Cheese Sauce
In Denmark, delicacies such as langoustine, wild salmon, seaweed, foraged berries and musk ox are popular restaurant menu items, and young Danish chefs have breathed new life into the famous open sandwich, Smørrebrød, which dates back to the 19th century. These heaped rye bread treats were popular with everyone from farmers and factory workers to the lavish urban elite, one hundred years ago

Calling on my New Orleans background for inspiration, I decided to blacken the salmon, and whipped up a blue cheese cream sauce to top it with. The fish remains moist and flavorful, and the blue cheese makes this dish sublime. I used the leftover cream sauce in house-made mashed potatoes the following day. It was the perfect side to go with our steak.

5.0 from 1 reviews
Blackened Salmon topped with Danish Blue Cheese Sauce
 
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Cook Time
Total Time
 
Hang on to any leftover cheese sauce from this recipe and add it to mashed potatoes later in the week.
Author:
Recipe Type: Main
Cuisine: Danish
Serves: 4
Ingredients
Salmon
  • 1 tablespoon Italian seasoning
  • 1 teaspoon cracked black pepper
  • 2 tablespoons paprika
  • 2 tablespoons salt
  • 1½ tablespoons cayenne pepper
  • 2 tablespoons butter
  • 1 tablespoon vegetable oil, for frying
  • 4 (6-ounce) portions skinless and boneless salmon fillets
Blue Cheese Sauce:
  • ¼ cup dry white wine
  • ½ cup heavy whipping cream
  • ¾ cup blue cheese, crumbled
Instructions
For the salmon
  1. Preheat oven to 400 degrees F.
  2. In a small bowl, combine the Italian seasoning, black pepper, paprika, salt, and cayenne. Season each piece of fish by massaging the rub on both sides.
  3. Heat a large heavy bottomed skillet over medium-high heat until it begins to smoke. Add the butter and oil. Once the butter has melted, quickly add the fish and cook about 2 minutes per side, only flipping once.
  4. Transfer the whole pan to the oven and cook for another 4-5 minutes. Do not overcook.
For the sauce:
  1. Place the white wine into a medium saucepan and reduce it by half. Add the heavy whipping cream and allow it to reduce. Add the blue cheese and whisk until smooth. Serve on top of the salmon. Use the leftovers in mashed potatoes.
Susan Benton

Susan Benton

Susan Benton is the go to resource for foodies visiting Pensacola to Panama City Beach. She is a food and travel journalist with published articles and photography in many local, regional and national publications. Her website is 30AEATS.com where she writes about the secrets of Gulf Coast food.

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