Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, brad's blackened salmon with blueberry balsamic reduction. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Here is how you cook that. It's of each, white pepper, dry mustard, sea salt. You need of marsala cooking wine.
Brad's blackened salmon with blueberry balsamic reduction is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Brad's blackened salmon with blueberry balsamic reduction is something which I have loved my whole life.
To begin with this particular 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 can achieve that.
The ingredients needed to make Brad's blackened salmon with blueberry balsamic reduction:
- Make ready 2-3 lbs king salmon fillet. Completely debone & filet off skin
- Prepare New Orleans or Cajun seasoning
- Make ready 4 tbs unsalted butter, divided
- Get For the vegetable medley
- Take 2 tbs butter
- Take 1 LG sweet potato, wash skin on, julienne
- Get 3 medium carrots, wash skin on, julienne
- Make ready 1 bell pepper, deseeded, julienne
- Prepare 1 md zucchini, wash skin on, julienne
- Make ready 1 tbs minced garlic
- Prepare 1/2 tsp each, white pepper, dry mustard, sea salt
- Prepare 1/4 cup marsala cooking wine
- Prepare For the reduction
- Take Juice of 1 lemon
- Make ready Juice of one tangerine
- Make ready 1 cup Pino grigio
- Make ready 1/4 cup white balsamic vinegar
- Take 3/4 lb blueberries, lightly mashed
- Get 4-5 tbs brown sugar
- Prepare 1/8 tsp cinnamon
- Prepare 1/8 tsp ground allspice
- 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. Make social videos in an instant: use custom templates to tell the right story for your business. Post jobs, find pros, and collaborate commission-free in our professional marketplace.
Instructions to make Brad's blackened salmon with blueberry balsamic reduction:
- Prepare the salmon into serving sized pieces. Set aside on paper towels. Try to get as much moisture out of it as possible.
- 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.
- Add the rest of the ingredients. Except thickener. Continue to simmer 10 to 15 minutes. Adjust sweetness to taste.
- Meanwhile, start the veggies. Melt butter in a LG frying pan over medium heat.
- Add potatoes and carrots. Saute for 3 to 4 minutes.
- Add peppers. Saute 3 to 4 minutes.
- Add zucchini, garlic and seasoning. Saute another 3 minutes. Do not worry if some crust is forming on the pan.
- Add marsala. Deglaze pan. Let marsala reduce almost completely. Until veggies are just moist.
- Over medium high heat, melt 2 tbs butter in another frying pan
- Coat presentation side of salmon well with Cajun seasoning
- 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.
- Meanwhile bring your sauce to a simmer. Add thickener slowly stirring constantly until sauce reaches desired consistency.
- 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.
- 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.
Get your team aligned with all the tools you need on one secure, reliable video platform. 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! I didn't use any butter at all. I just drizzled the salmon with olive oil before rubbing it with the spices.
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