Brad's seared salmon w/ squash noodles & shallot mushroom sauce
Brad's seared salmon w/ squash noodles & shallot mushroom sauce

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, brad's seared salmon w/ squash noodles & shallot mushroom sauce. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Brad's seared salmon w/ squash noodles & shallot mushroom sauce is one of the most favored of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Brad's seared salmon w/ squash noodles & shallot mushroom sauce is something which I’ve loved my whole life. They are fine and they look fantastic.

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To get started with this recipe, we have to first prepare a few components. You can cook brad's seared salmon w/ squash noodles & shallot mushroom sauce using 24 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Brad's seared salmon w/ squash noodles & shallot mushroom sauce:
  1. Prepare 1 1/2 lbs salmon fillet
  2. Take Greek seasoning
  3. Make ready Garlic powder
  4. Make ready White pepper
  5. Get Sea salt
  6. Get To baste the salmon
  7. Make ready 1 tbs butter
  8. Make ready 1 tsp herbs de province
  9. Prepare For the squash noodles
  10. Get 1 medium butternut squash
  11. Get 2 tbs granulated chicken bouillon
  12. Prepare For the sauce
  13. Prepare 1 lg shallot, sliced
  14. Make ready 2 crimini mushrooms, chopped
  15. Prepare 3 cloves garlic, minced
  16. Take 3 tbs butter, divided
  17. Get 1 1/2 tbs flour
  18. Take 1 cup whole milk
  19. Get 1 cup light cream
  20. Take 2 tsp granulated chicken bouillon
  21. Make ready 1 tsp paprika
  22. Make ready For the garnish
  23. Make ready sprigs Fresh dill
  24. Take slices Lemon

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Instructions to make Brad's seared salmon w/ squash noodles & shallot mushroom sauce:
  1. If you are making your own squash noodles, make them and soak in cold water for 20 minutes. If you have found them prepared, skip this step.
  2. Cut salmon into serving portions. Sprinkle well with seasonings. Let sit 20 minutes or so to dry a little bit.
  3. Bring 2 qts of water to a rapid boil. Add bouillon when water is warm. Add squash and return to a boil. Blanch for 60 seconds. Drain and immediately rinse with very cold water. Set aside to drain well.
  4. In a medium non stick frying pan, heat 1 tbs butter. Add shallots, mushrooms, and garlic. Saute on low heat for 20 minutes or so to carmelize. Stir often.
  5. When veggies are carmelized, heat 1 tbs oil in a lg frying pan over medium high heat.
  6. Add remaining butter to veggies, when melted add flour and stir well to incorporate.
  7. Slowly start adding milk and cream a half cup at a time. In between addition stir well to fully incorporate the flour and milk. You should end up with a creamy gravy consistency. Add bouillon and paprika. Turn heat on super low to hold until dinner is ready.
  8. When oil is heated, place salmon in the pan skin side down. After 4 minutes, add 1 tbs butter and herbs de province. Spoon over top of salmon to baste. Fry for another 4 minutes skin should be a little crispy and golden brown.
  9. Flip salmon over and Sear for 2-3 minutes do not overcook.
  10. Plate squash noodles. Put sauce on top. Arrange salmon portions on top of that. Garnish with lemon slices and fresh dill. Serve immediately. Enjoy.

Begin by seasoning the salmon with salt and a few grinds of pepper. We purchased salmon from our local fish market and cooked it exactly as stated. Our side dish was noodles with Jenn's Peanut Sauce and fresh sauteed vegetables. Seared salmon with zucchini, squash, and spinach on a plate. Seared salmon fillets round out the dish on a satisfying note.

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