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Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, brad's seared salmon w/ squash noodles & shallot mushroom sauce. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Brad's seared salmon w/ squash noodles & shallot mushroom sauce is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Brad's seared salmon w/ squash noodles & shallot mushroom sauce is something which I’ve loved my entire life.

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