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Walk up the stairs. Stroll up the stairs to where you live or work as an alternative to using the elevator. While this will be difficult to do if you live on or if your job is on a super high level floor in a skyscraper, taking the stairs to a home or office on, say, the fifth floor is completely do-able. Even if you do live or work on one of the top floors, you can still get off of the elevator early and climb up the stairs the rest of the way. Most people will choose to be lazy and take an elevator instead of getting exercise on the stairs. Even if you only have a single flight to climb, climbing along it during the day is a great way to get extra exercise.

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We hope you got insight from reading it, now let’s go back to brad's blackened salmon with blueberry balsamic reduction recipe. 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 cook Brad's blackened salmon with blueberry balsamic reduction:

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