Ingredients

• 4 (5 -6 ounce) portions fresh salmon (ask Fishmonger what was cut that day)
• extra virgin olive oil
• 1 pinch salt and pepper
• 3/4 cup dry sherry
• 2 tablespoons lemon juice
• 3 tablespoons light brown sugar
• 2 tablespoons balsamic vinegar
• 1/2 shallot, peeled and then small diced
• 1/2 cup chef paul's blackening seasoning (Sold in stores, or a favorite blackening seasoning)

Instructions

1. Directions:.

2. 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.

3. Sauce:.

4. 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.

5. Drizzle the sauce a little on top of the salmon and then around it in a circler motion.

6. This salmon is great with truffle mashed potatoes or a lemon zested basmati rice.