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, I will show you a way to make a special dish, brad's blackened salmon with blueberry balsamic reduction. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

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Baked salmon coated in a flavorful sauce of blueberries, balsamic vinegar, sugar, thyme, and lemon. Combine all blackened ingredients in mini food processor. Coat both sides of salmon with mixture in shallow bowl.

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

The ingredients needed to make Brad's blackened salmon with blueberry balsamic reduction:
  1. Take 2-3 lbs king salmon fillet. Completely debone & filet off skin
  2. Get New Orleans or Cajun seasoning
  3. Make ready 4 tbs unsalted butter, divided
  4. Prepare For the vegetable medley
  5. Make ready 2 tbs butter
  6. Take 1 LG sweet potato, wash skin on, julienne
  7. Make ready 3 medium carrots, wash skin on, julienne
  8. Prepare 1 bell pepper, deseeded, julienne
  9. Get 1 md zucchini, wash skin on, julienne
  10. Make ready 1 tbs minced garlic
  11. Make ready 1/2 tsp each, white pepper, dry mustard, sea salt
  12. Prepare 1/4 cup marsala cooking wine
  13. Prepare For the reduction
  14. Take Juice of 1 lemon
  15. Prepare Juice of one tangerine
  16. Get 1 cup Pino grigio
  17. Take 1/4 cup white balsamic vinegar
  18. Prepare 3/4 lb blueberries, lightly mashed
  19. Prepare 4-5 tbs brown sugar
  20. Take 1/8 tsp cinnamon
  21. Make ready 1/8 tsp ground allspice
  22. Take Thickener, 1/4 cup each. Cornstarch and cold water

Drizzle the salmon with some of the reduction. You may not need all of the sauce. Broiled Lamb Chops With Balsamic Reduction. Grilled Salmon With Rosehip Sauce And Smoked Oyster Potato C.

Steps 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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