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

Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, brad's blackened salmon with blueberry balsamic reduction. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Brad's blackened salmon with blueberry balsamic reduction is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Brad's blackened salmon with blueberry balsamic reduction is something that I’ve loved my whole life.

Baked salmon coated in a flavorful sauce of blueberries, balsamic vinegar, sugar, thyme, and lemon. 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.

To begin with this particular recipe, we must prepare a few ingredients. You can cook 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. Make ready New Orleans or Cajun seasoning
  3. Get 4 tbs unsalted butter, divided
  4. Take For the vegetable medley
  5. Take 2 tbs butter
  6. Get 1 LG sweet potato, wash skin on, julienne
  7. Make ready 3 medium carrots, wash skin on, julienne
  8. Get 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. Get 1/4 cup marsala cooking wine
  13. Get For the reduction
  14. Get Juice of 1 lemon
  15. Get Juice of one tangerine
  16. Make ready 1 cup Pino grigio
  17. Make ready 1/4 cup white balsamic vinegar
  18. Get 3/4 lb blueberries, lightly mashed
  19. Get 4-5 tbs brown sugar
  20. Prepare 1/8 tsp cinnamon
  21. Make ready 1/8 tsp ground allspice
  22. Make ready Thickener, 1/4 cup each. Cornstarch and cold water

This salmon recipe is a total flavor explosion: tangy balsamic vinegar + sweet summer strawberries go so incredibly well with salmon! Serve it with unbelievably crispy potatoes. Blackened Salmon is my favorite and this recipe is great. I don't use butter though, I use olive oil and after blackening in the pan I transfer the salmon to a This spice rub is fantastic!

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.

I didn't use any butter at all. I just drizzled the salmon with olive oil before rubbing it with the spices. Combine all blackened ingredients in mini food processor. Coat both sides of salmon with mixture in shallow bowl. Heat nonstick, oven-proof, skillet over med-high heat.

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