Brad's blackened salmon with blueberry balsamic reduction. 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. Drizzle with the vinegar mixture and sprinkle with the blueberries. Here is how you achieve it.

Ingredients of Brad's blackened salmon with blueberry balsamic reduction. Completely debone & filet off skin. See great recipes for Brad's blackened salmon with blueberry balsamic reduction too! You can cook Brad's blackened salmon with blueberry balsamic reduction using 22 ingredients and 14 steps. Here is how you cook it.

Ingredients of Brad's blackened salmon with blueberry balsamic reduction

It's 2-3 lbs of king salmon fillet. Completely debone & filet off skin.
It's of New Orleans or Cajun seasoning.
You need 4 tbs of unsalted butter, divided.
You need of For the vegetable medley.
Prepare 2 tbs of butter.
It's 1 of LG sweet potato, wash skin on, julienne.
You need 3 of medium carrots, wash skin on, julienne.
Prepare 1 of bell pepper, deseeded, julienne.
Prepare 1 of md zucchini, wash skin on, julienne.
You need 1 tbs of minced garlic.
You need 1/2 tsp of each, white pepper, dry mustard, sea salt.
You need 1/4 cup of marsala cooking wine.
Prepare of For the reduction.
You need of Juice of 1 lemon.
You need of Juice of one tangerine.
It's 1 cup of Pino grigio.
It's 1/4 cup of white balsamic vinegar.
You need 3/4 lb of blueberries, lightly mashed.
You need 4-5 tbs of brown sugar.
You need 1/8 tsp of cinnamon.
You need 1/8 tsp of ground allspice.
It's of Thickener, 1/4 cup each. Cornstarch and cold water.

Brad's seared duck breast w/ blueberry balsamic reduction. Try it at home with this Crispy Seared Duck Breast With Blueberry Sauce from Functional Medicine Director Mark Hyman, MD. Open the duck breast packages over the sink to drain any juices. Place the duck breasts skin side up on a cutting board.

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

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..

The Blueberry Balsamic Reduction Sauce Goes Great With - Salmon - or any other fish with a strong flavor that can stand up to other big flavors, Salmon is a classic in this line of thinking of bold sauces. Beef - It really does taste great with beef. When the skin hit the hot pan, it will want to curl and buckle, causing the fish to cook unevenly. I make a lot of salmon. So, I'm always trying to come up with fun new ways to cook it.