Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, brad's blackened salmon with blueberry balsamic reduction. One of my favorites. This time, I’m gonna make it a bit unique. This will be really 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 well liked of current trending foods on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Brad's blackened salmon with blueberry balsamic reduction is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must first 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 it.

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

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