DIRECTIONS
Pat dry salmon and liberally sprinkle blackening seasoning on top of each fillet.
Press down gently on seasoning so it doesn't fall off the fillets.
Heat skillet to medium-high.
Carefully add olive oil and salmon, seasoning side down.
Do not touch the salmon for 2 minutes.
After two minutes, check the salmon by gently turning it over to see if you have enough color on the fish.
Saute the other side for 2 minutes, then place salmon in a shallow baking dish with a little water in the bottom of the dish.
Bake salmon for 12-15 minutes at 350 degrees.
Place cream in a small saucepan and heat to a light boil, reduce heat to simmer.
Add gorgonzola crumbles to sauce allowing them to melt into the cream.
If sauce appears too thick add a few drops of water or additional cream.
When salmon is done, spoon sauce over the middle of the fish and garnish with parsley and Gorgonzola crumbles.
Serve immediately.