Process: delicious Brad's blackened salmon with blueberry balsamic reduction

Brad's blackened salmon with blueberry balsamic reduction. 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.

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Blackened Salmon Tacos with Chunky Mango Avocado Salsa. 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. You can cook Brad's blackened salmon with blueberry balsamic reduction using 22 ingredients or scant. Here is how you achieve it.

The main ingredient Brad's blackened salmon with blueberry balsamic reduction

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

Drizzle with the vinegar mixture and sprinkle with the blueberries..with Blueberry-Balsamic Reduction is a quick dish that consists of pan-seared lamb chops topped with a delicious blueberry-balsamic reduction where lamb, dairy products (such as skyr, a soft cheese similar to yogurt in texture), seafood (salmon, haddock, plaice, halibut, herring, and shrimp). It's so easy to make a balsamic reduction (balsamic glaze) at home. Combine all blackened ingredients in mini food processor. Coat both sides of salmon with mixture in shallow bowl.

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Brad's blackened salmon with blueberry balsamic reduction guide

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. Two tablespoons of balsamic vinegar, all. Macerate the berries with a potato masher or a roux whisk. 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.) Balsamic Reduction Recipe on Everything.