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

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

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

Brad's seared salmon w/ squash noodles & shallot mushroom sauce. If you have found them prepared, skip this step. Brad's seared salmon w/ squash noodles & shallot mushroom sauce step by step. If you have found them prepared, skip this step. If you have found them prepared, skip this step. Brad's seared salmon w/ squash noodles & shallot mushroom sauce step by step. To cook Brad's seared salmon w/ squash noodles & shallot mushroom sauce you need 24 ingredients and 10 steps easily.

The ingredients needed to make Brad's seared salmon w/ squash noodles & shallot mushroom sauce:

1 1/2 lbs of salmon fillet
of Greek seasoning
of Garlic powder
of White pepper
of Sea salt
of To baste the salmon
1 tbs of butter
1 tsp of herbs de province
of For the squash noodles
1 of medium butternut squash
2 tbs of granulated chicken bouillon
of For the sauce
1 of lg shallot, sliced
2 of crimini mushrooms, chopped
3 cloves of garlic, minced
3 tbs of butter, divided
1 1/2 tbs of flour
1 cup of whole milk
1 cup of light cream
2 tsp of granulated chicken bouillon
1 tsp of paprika
of For the garnish
sprigs of Fresh dill
slices of Lemon

Steps to make Brad's seared salmon w/ squash noodles & shallot mushroom sauce:

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.
Cut salmon into serving portions. Sprinkle well with seasonings. Let sit 20 minutes or so to dry a little bit.
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.
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.
When veggies are carmelized, heat 1 tbs oil in a lg frying pan over medium high heat.
Add remaining butter to veggies, when melted add flour and stir well to incorporate.
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.
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.
Flip salmon over and Sear for 2-3 minutes do not overcook.
Plate squash noodles. Put sauce on top. Arrange salmon portions on top of that. Garnish with lemon slices and fresh dill. Serve immediately. Enjoy.

This is gonna smell and look delicious. Brad's seared salmon w/ squash noodles & shallot mushroom sauce. Put the rice noodles into a bowl and cover with boiling water. Seared salmon fillets round out the dish on a satisfying note. Tonight's recipe is our take on "beehoon goreng," a popular Indonesian and Malaysian dish of thin rice vermicelli noodles tossed in a soy-based sauce with.

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