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

Brad's seared salmon w/ squash noodles & shallot mushroom sauce. Great recipe for Brad's seared salmon w/ squash noodles & shallot mushroom sauce. The key is using fresh fish. I use the tail section of the fillets.

Brad's seared salmon w/ squash noodles & shallot mushroom sauce step by step. If you have found them prepared, skip this step. Brad's seared salmon w/ squash noodles & shallot mushroom sauce. You can have Brad's seared salmon w/ squash noodles & shallot mushroom sauce using 24 ingredients and 10 steps. Here is how you achieve it.

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

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

The key is using fresh fish. I use the tail section of the fillets. They are more even rather than a thick shoulder and a thin belly, and Sear way better. The squash noodles can be made with a food processor, a salad machine or several other hand operated.

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

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..

Place the salmon fillet over the other ingredients. Put the miso sauce on the salmon fillets and vegetable. Brad's seared salmon w/ squash noodles & shallot mushroom sauce Brad's seared salmon w/ squash noodles & shallot mushroom sauce. The key is using fresh fish. I use the tail section of the fillets.