Brad's blackened salmon with blueberry balsamic reduction
Brad's blackened salmon with blueberry balsamic reduction

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, brad's blackened salmon with blueberry balsamic reduction. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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! It tasted amazing with the salmon which I poached in organic vegetable broth.

Brad's blackened salmon with blueberry balsamic reduction is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Brad's blackened salmon with blueberry balsamic reduction is something which I have loved my entire life.

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 it.

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

The one side dish of our meal that didn't have. The Best Blackened Salmon Sauce Recipes on Yummly Healthy Salmon & Veggie Sheet Pan Dinner, Salmon Cheddar Fingers And Celery Root Mash, Honey Salmon With Snappy Couscous. Line baking sheet with aluminum foil.

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.

This recipe uses blueberries mixed with balsamic vinegar, resulting in a sweet and sour sauce that's lovely on salmon. Blueberries are not only a Place the salmon fillets skin-side down on top of the asparagus in the slow cooker. Drizzle with the vinegar mixture and sprinkle with the blueberries. Give salmon some kick by adding a little Cajun spice, plus a hearty salsa of black-eyed beans and avocado. (Try adding boiled new potatoes in their skins if you want a more filling meal.) Combine all blackened ingredients in mini food processor. Coat both sides of salmon with mixture in shallow bowl.

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