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

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, brad's seared salmon w/ squash noodles & shallot mushroom sauce. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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

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

Heat the oil in a heavy-based pan and cook the salmon. Pan-Seared Barramundi With Italian Salsa Verde. Pan-Seared Salmon with Green Curry Sauce. How To Make Pan Seared Salmon.

Steps 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. Green with envy over Sarah's Seared Salmon Shirataki Bowl! "This bowl is low-carb, thanks to Miracle Noodle! Then sear the salmon over medium.

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