Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, brad's blackened salmon with blueberry balsamic reduction. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Brad's blackened salmon with blueberry balsamic reduction is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Brad's blackened salmon with blueberry balsamic reduction is something which I’ve loved my entire life. They’re nice and they look fantastic.
Baked salmon coated in a flavorful sauce of blueberries, balsamic vinegar, sugar, thyme, and lemon. Combine all blackened ingredients in mini food processor. Coat both sides of salmon with mixture in shallow bowl.
To get started with this particular recipe, we must first prepare a few components. You can have brad's blackened salmon with blueberry balsamic reduction using 22 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Brad's blackened salmon with blueberry balsamic reduction:
- Get 2-3 lbs king salmon fillet. Completely debone & filet off skin
- Prepare New Orleans or Cajun seasoning
- Take 4 tbs unsalted butter, divided
- Take For the vegetable medley
- Prepare 2 tbs butter
- Make ready 1 LG sweet potato, wash skin on, julienne
- Make ready 3 medium carrots, wash skin on, julienne
- Get 1 bell pepper, deseeded, julienne
- Prepare 1 md zucchini, wash skin on, julienne
- Make ready 1 tbs minced garlic
- Make ready 1/2 tsp each, white pepper, dry mustard, sea salt
- Prepare 1/4 cup marsala cooking wine
- Get For the reduction
- Prepare Juice of 1 lemon
- Make ready Juice of one tangerine
- Prepare 1 cup Pino grigio
- Make ready 1/4 cup white balsamic vinegar
- Make ready 3/4 lb blueberries, lightly mashed
- Make ready 4-5 tbs brown sugar
- Make ready 1/8 tsp cinnamon
- Prepare 1/8 tsp ground allspice
- Get Thickener, 1/4 cup each. Cornstarch and cold water
Drizzle the salmon with some of the reduction. You may not need all of the sauce. Broiled Lamb Chops With Balsamic Reduction. Grilled Salmon With Rosehip Sauce And Smoked Oyster Potato C.
Steps to make Brad's blackened salmon with blueberry balsamic reduction:
- Prepare the salmon into serving sized pieces. Set aside on paper towels. Try to get as much moisture out of it as possible.
- 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. Except thickener. Continue to simmer 10 to 15 minutes. Adjust sweetness to taste.
- Meanwhile, start the veggies. Melt butter in a LG frying pan over medium heat.
- Add potatoes and carrots. Saute for 3 to 4 minutes.
- Add peppers. Saute 3 to 4 minutes.
- Add zucchini, garlic and seasoning. Saute another 3 minutes. Do not worry if some crust is forming on the pan.
- Add marsala. Deglaze pan. Let marsala reduce almost completely. Until veggies are just moist.
- Over medium high heat, melt 2 tbs butter in another frying pan
- Coat presentation side of salmon well with Cajun seasoning
- 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.
- Meanwhile bring your sauce to a simmer. Add thickener slowly stirring constantly until sauce reaches desired consistency.
- 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.
- 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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