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

Recipe: Tasty Brad's seared salmon w/ squash noodles & shallot mushroom sauce Delicious, fresh and tasty.

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You can have Brad's seared salmon w/ squash noodles & shallot mushroom sauce using 24 ingredients and 10 steps. Here is how you achieve that.

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

1. Prepare 1 1/2 lbs of salmon fillet.

2. It’s of Greek seasoning.

3. Prepare of Garlic powder.

4. You need of White pepper.

5. You need of Sea salt.

6. Prepare of To baste the salmon.

7. It’s 1 tbs of butter.

8. Prepare 1 tsp of herbs de province.

9. Prepare of For the squash noodles.

10. Prepare 1 of medium butternut squash.

11. Prepare 2 tbs of granulated chicken bouillon.

12. It’s of For the sauce.

13. You need 1 of lg shallot, sliced.

14. It’s 2 of crimini mushrooms, chopped.

15. It’s 3 cloves of garlic, minced.

16. Prepare 3 tbs of butter, divided.

17. You need 1 1/2 tbs of flour.

18. Prepare 1 cup of whole milk.

19. Prepare 1 cup of light cream.

20. It’s 2 tsp of granulated chicken bouillon.

21. It’s 1 tsp of paprika.

22. Prepare of For the garnish.

23. Prepare sprigs of Fresh dill.

24. You need slices of Lemon.

Then sear the salmon over medium.

How To Make Pan Seared Salmon.

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.

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

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..

Our side dish was noodles with Jenn's Peanut Sauce and fresh sauteed vegetables.

Pan-seared salmon fillets are served over the bed of sauteed vegetables.

Salmon is seared in the same skillet where you saute the vegetables.

Roast spaghetti squash in the oven and scrape out the spaghetti squash strands with the fork.

Add the noodles, snow peas, and carrots; toss to combine.