Steps to Make Speedy Brad's blackened salmon with blueberry balsamic reduction

Brad's blackened salmon with blueberry balsamic reduction.

Hey everyone, it's Louise, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, brad's blackened salmon with blueberry balsamic reduction. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.

Brad's blackened salmon with blueberry balsamic reduction is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes yummy. It's appreciated by millions daily. Brad's blackened salmon with blueberry balsamic reduction is something that I have loved my whole life. They're nice and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can cook 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. {Make ready 2-3 lbs of king salmon fillet. Completely debone & filet off skin.
2. {Make ready of New Orleans or Cajun seasoning.
3. {Make ready 4 tbs of unsalted butter, divided.
4. {Prepare of For the vegetable medley.
5. {Take 2 tbs of butter.
6. {Take 1 of LG sweet potato, wash skin on, julienne.
7. {Take 3 of medium carrots, wash skin on, julienne.
8. {Get 1 of bell pepper, deseeded, julienne.
9. {Prepare 1 of md zucchini, wash skin on, julienne.
10. {Take 1 tbs of minced garlic.
11. {Make ready 1/2 tsp of each, white pepper, dry mustard, sea salt.
12. {Prepare 1/4 cup of marsala cooking wine.
13. {Make ready of For the reduction.
14. {Prepare of Juice of 1 lemon.
15. {Take of Juice of one tangerine.
16. {Prepare 1 cup of Pino grigio.
17. {Take 1/4 cup of white balsamic vinegar.
18. {Make ready 3/4 lb of blueberries, lightly mashed.
19. {Prepare 4-5 tbs of brown sugar.
20. {Prepare 1/8 tsp of cinnamon.
21. {Get 1/8 tsp of ground allspice.
22. {Make ready of 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..

So that's going to wrap this up with this special food brad's blackened salmon with blueberry balsamic reduction recipe. Thank you very much for reading. I am confident that you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

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