1 lb fresh salmon fillets
½ cup light cream
1 tbsp canola oil
2 tbsp butter, unsalted
2 tbsp chopped fresh tarragon
6 tbsp blue cheese crumbles
1 tsp fresh cracked black pepper
¼ cup fresh lemon juice
1 tbsp fresh lemon zest
Blackening spice:
- 1 tsp cayenne pepper
- 2 tsp smoked paprika
- 1 tsp coarse black pepper
- 1 tsp Italian seasoning (no salt)
- 1 tsp celery seed
- 1 tbsp cilantro
Mix blackening spice ingredients in a small bowl
Sprinkle fish with blackening spice then proceed to sear in canola oil and butter until golden brown for 3-6 minutes on medium-high heat on each side in a nonstick pan. Remove and let rest.
Prepare sauce while fish is resting then serve.
To prepare the sauce, heat cream, lemon juice and zest until simmering on medium-high heat. Lower heat and add tarragon, blue cheese, celery seed, black pepper and cilantro. Stir until well mixed, turn off heat and pour over fish.
Serves 4 (1 serving = 5 ounces)
Nutrient Analysis:
Calories: 338 calories
Trans Fat: 0 grams
Protein: 26 grams
Cholesterol: 108 milligrams
Carbohydrate: 4 grams
Potassium: 422 milligrams
Total Fat: 25 grams
Phosphorus: 294 milligrams
Saturated Fat: 10 grams
Sodium: 211 milligrams
