Brad's blackened salmon with blueberry balsamic reduction
Brad's blackened salmon with blueberry balsamic reduction

Hey everyone, Welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, brad's blackened salmon with blueberry balsamic reduction. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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Baked salmon coated in a flavorful sauce of blueberries, balsamic vinegar, sugar, thyme, and lemon. Part of an episode of Angler West TV. Guide, Shane Magnuson demonstrates how he uses Brad's Super Baits to target Fall Chinook on the Columbia River at the.

To begin with this particular recipe, we have to 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 cook it.

The ingredients needed to make 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

I didn't use any butter at all. I just drizzled the salmon with olive oil before rubbing it with the spices. Frozen blueberries are more than quick and flavorful—they're also a great source of healthful antioxidants. Thaw fish, if frozen, and blueberries.

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.

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. Broadcast your events with reliable, high-quality live streaming. It's so easy to make a balsamic reduction (balsamic glaze) at home. Those blueberries leach out their sweet juice adding balance to an otherwise acidic balsamic vinegar, then reducing it down to a luscious glaze.

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