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

Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, brad's blackened salmon with blueberry balsamic reduction. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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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. Add the rest of the ingredients. Brad's blackened salmon with blueberry balsamic reduction.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have brad's blackened salmon with blueberry balsamic reduction using 22 ingredients and 14 steps. Here is how you can achieve that.

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

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

Brad's blackened salmon with blueberry balsamic reduction.. salmon fillet, cajun seasoning, avocado, low fat or soy mayo, whole wheat sandwich bun, arugula or mixed greens or romaine . Brad's blackened salmon with blueberry balsamic reduction king salmon fillet. Arrange the salmon on the baking sheet. Roast until the salmon is cooked through and.

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.

Arrange the salmon on the baking sheet. Roast until the salmon is cooked through and. Coat a small saucepan with non-stick cooking spray. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Stir butter into blueberry sauce to finish and pour over salmon fillets just before serving.

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