Brad's blackened salmon with blueberry balsamic reduction

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.