Recepta Brad's blackened salmon with blueberry balsamic reduction Saboros

Brad's blackened salmon with blueberry balsamic reduction - It was delicious !!!!! Easy to make and a crowd pleaser !!!. Today I am sharing this Brad's blackened salmon with blueberry balsamic reduction! A quick and easy dinner that is ready in under 35 minutes! 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. You could easily pour this reduction over chicken breast, good quality beef or bison. 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 baking sheet and This spice rub is fantastic!

Brad's blackened salmon with blueberry balsamic reduction I didn't use any butter at all. I just drizzled the salmon with olive oil before rubbing it with the spices. #Sponsored Today I teamed up with the Blueberry Council to show you how to make Caprese salad with Blueberry Balsamic Reduction. Juicy, baked pork tenderloin topped with a blueberry balsamic glaze that is sure to please!

You can cook Brad's blackened salmon with blueberry balsamic reduction with 22 Ingredients and 14 steps. See the following guide!

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

It's a quick and healthy weeknight meal. The one side dish of our meal that didn't have. Combine all blackened ingredients in mini food processor. Coat both sides of salmon with mixture in shallow bowl.

Step by step how to cook 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..

Heat nonstick, oven-proof, skillet over med-high heat. Serve salmon on top of spinach with dijon sauce on side. 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.