How to Make Brad's blackened salmon with blueberry balsamic reduction Super Quick Homemade

How to Make Brad's blackened salmon with blueberry balsamic reduction Super Quick Homemade

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Brad's blackened salmon with blueberry balsamic reduction

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We hope you got insight from reading it, now let's go back to brad's blackened salmon with blueberry balsamic reduction recipe. To cook brad's blackened salmon with blueberry balsamic reduction you need 22 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to cook Brad's blackened salmon with blueberry balsamic reduction:

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

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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