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Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, brad's seared salmon w/ squash noodles & shallot mushroom sauce. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

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Great recipe for Brad's seared salmon w/ squash noodles & shallot mushroom sauce. The key is using fresh fish. I use the tail section of the fillets.

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

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