Brad's blackened salmon with blueberry balsamic reduction
Brad's blackened salmon with blueberry balsamic reduction

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, brad's blackened salmon with blueberry balsamic reduction. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Brad's blackened salmon with blueberry balsamic reduction is one of the most well liked of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Brad's blackened salmon with blueberry balsamic reduction is something that I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have brad's blackened salmon with blueberry balsamic reduction using 22 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Brad's blackened salmon with blueberry balsamic reduction:
  1. Get king salmon fillet. Completely debone & filet off skin
  2. Prepare New Orleans or Cajun seasoning
  3. Get unsalted butter, divided
  4. Prepare For the vegetable medley
  5. Make ready butter
  6. Make ready LG sweet potato, wash skin on, julienne
  7. Prepare medium carrots, wash skin on, julienne
  8. Prepare bell pepper, deseeded, julienne
  9. Take md zucchini, wash skin on, julienne
  10. Take minced garlic
  11. Take each, white pepper, dry mustard, sea salt
  12. Prepare marsala cooking wine
  13. Get For the reduction
  14. Prepare Juice of 1 lemon
  15. Get Juice of one tangerine
  16. Prepare Pino grigio
  17. Make ready white balsamic vinegar
  18. Take blueberries, lightly mashed
  19. Get brown sugar
  20. Make ready cinnamon
  21. Get ground allspice
  22. Make ready Thickener, 1/4 cup each. Cornstarch and cold water
Instructions to make Brad's blackened salmon with blueberry balsamic reduction:
  1. Prepare the salmon into serving sized pieces. Set aside on paper towels. Try to get as much moisture out of it as possible.
  2. Start the reduction, in a saucepot, add lemon and tangerine juice, white wine, and vinegar. Over medium low heat, simmer and reduce by at least half.
  3. Add the rest of the ingredients. Except thickener. Continue to simmer 10 to 15 minutes. Adjust sweetness to taste.
  4. Meanwhile, start the veggies. Melt butter in a LG frying pan over medium heat.
  5. Add potatoes and carrots. Saute for 3 to 4 minutes.
  6. Add peppers. Saute 3 to 4 minutes.
  7. Add zucchini, garlic and seasoning. Saute another 3 minutes. Do not worry if some crust is forming on the pan.
  8. Add marsala. Deglaze pan. Let marsala reduce almost completely. Until veggies are just moist.
  9. Over medium high heat, melt 2 tbs butter in another frying pan
  10. Coat presentation side of salmon well with Cajun seasoning
  11. When butter is just starting to smoke, place salmon in the pan presentation side down. Do not touch for 5 to 7 minutes. Coat the bottom side of salmon with Cajun seasoning in pan.
  12. Meanwhile bring your sauce to a simmer. Add thickener slowly stirring constantly until sauce reaches desired consistency.
  13. When salmon becomes blackened on the first side, may take up to 10 minutes. Flip over and add rest of butter. Cook on that side another 3 to 4 minutes or until fish is just done.
  14. Plate veggie medley. Place salmon on top. Spoon desired sauce over the top. Garnish with a couple fresh blueberries and lemon slices. Serve immediately. Enjoy.

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