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

Hey everyone, it's Brad, welcome to my recipe site. Today, we're going to prepare a special dish, Brad's seared salmon w/ squash noodles & shallot mushroom sauce. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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To get started with this recipe, we have to first 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 can achieve that.

This turned out amazing. 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 gadgets. Some stores will make these as well.

Ingredients and spices that need to be Get to make Brad's seared salmon w/ squash noodles & shallot mushroom sauce:

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

Instructions to make 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.

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