Step-by-Step Guide to Make Gordon Ramsay Brad's blackened salmon with blueberry balsamic reduction

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, brad's blackened salmon with blueberry balsamic reduction. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Brad's blackened salmon with blueberry balsamic reduction is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Brad's blackened salmon with blueberry balsamic reduction is something that I’ve loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we must 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 can achieve it.

The ingredients needed to make Brad's blackened salmon with blueberry balsamic reduction:

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

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.

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