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