Steps to Make Award-winning Brad's blackened salmon with blueberry balsamic reduction Cooking Basics for Beginners

Baked salmon coated in a flavorful sauce of blueberries, balsamic vinegar, sugar, thyme, and lemon. Join Brad as he shows you how to transform salmon into the. Blackened Salmon and Rice Salad with Apples, Pickled Carrots and Raisins. Blood Orange Crepes with Cherry/Vanilla Balsamic Filling.

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To get started with this recipe, we must first prepare a few components. 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. Make ready 2-3 lbs king salmon fillet. Completely debone & filet off skin
2. Prepare New Orleans or Cajun seasoning
3. Get 4 tbs unsalted butter, divided
4. Get For the vegetable medley
5. Prepare 2 tbs butter
6. Make ready 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. Get 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. Get 1/4 cup marsala cooking wine
13. Take For the reduction
14. Get Juice of 1 lemon
15. Get Juice of one tangerine
16. Take 1 cup Pino grigio
17. Make ready 1/4 cup white balsamic vinegar
18. Take 3/4 lb blueberries, lightly mashed
19. Take 4-5 tbs brown sugar
20. Get 1/8 tsp cinnamon
21. Prepare 1/8 tsp ground allspice
22. Get Thickener, 1/4 cup each. Cornstarch and cold water

Place remaining six slices of butter on salmon, three on each steak. Turn salmon steaks and sprinkle with salt, pepper, lemon pepper, chili powder, and Cajun seasoning until evenly covered. Blueberry balsamic sauce serves as a sensational topping for grilled salmon in this summery dish. Please note: you must reduce the sauce once you've added the balsamic vinegar by letting it Otherwise it will taste like vinegar.

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.

Blueberry balsamic sauce serves as a sensational topping for grilled salmon in this summery dish. Please note: you must reduce the sauce once you've added the balsamic vinegar by letting it Otherwise it will taste like vinegar. Balsamic vinegar reduction has a wonderfully sweet and flavorful. Make social videos in an instant: use custom templates to tell the right story for your business. Record and instantly share video messages from your browser.

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