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Brad's blackened salmon with blueberry balsamic reduction
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 have brad's blackened salmon with blueberry balsamic reduction using 22 ingredients and 14 steps. Here is how you do that.

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