Simple Way to Prepare Brad's blackened salmon with blueberry balsamic reduction Homemade

Simple Way to Prepare Brad's blackened salmon with blueberry balsamic reduction 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. You can cook brad's blackened salmon with blueberry balsamic reduction using 22 ingredients and 14 steps. Here is how you cook that.

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

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

Brad's blackened salmon with blueberry balsamic reduction. Brad's blackened salmon with blueberry balsamic reduction. Baked salmon coated in a flavorful sauce of blueberries, balsamic vinegar, sugar, thyme, and lemon. Blueberries, balsamic vinegar, a little bit of olive oil, a shallot, and black pepper is all you need to make this thick sweet reduction! I don't use butter though, I use olive.

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