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

Brad's seared salmon w/ squash noodles & shallot mushroom sauce. RU. 🔴 Pan Seared Salmon w/ Butternut Squash Puree - LIVE! Смотреть позже. Поделиться. 🔴 Let's Make Crispy Skin Salmon & Kale Salad. Upgrade your dinner with this zesty Seared Salmon with Garlicky Zucchini Noodles recipe. Serve salmon on bed of noodles and garnish with parsley, flaky salt, and pinch of lemon zest.

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

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

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.