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

Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, brad's blackened salmon with blueberry balsamic reduction. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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 quick, it tastes yummy. It is enjoyed by millions every day. Brad's blackened salmon with blueberry balsamic reduction is something that I’ve loved my whole life. They’re nice and they look wonderful.

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To get started with this recipe, we have to 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 cook it.

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

I just drizzled the salmon with olive oil before rubbing it with the spices. 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.) Add the blueberries and balsamic, reducing heat to maintain a low simmer. Cook until reduce until about half and thickened. Top the salad with a salmon fillet and top each salmon fillet with the blueberry balsamic reduction.

Steps 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.

Balsamic vinegar reduction has a wonderfully sweet and flavorful taste. Served with mashed red bliss potatoes and steamed asparagus. Extra bonus: The blueberry sauce was simply fabulous on the asparagus as well as the salmon! It's so easy to make a balsamic reduction (balsamic glaze) at home. The one side dish of our meal that didn't have.

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