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

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 vegetables.

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

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

Heat a ridged griddle pan, then sear the salmon for a minute or so on each side. Serve on the noodles and cucumber, with a little dressing drizzled over, and the rest on the side. Add the noodles, snow peas, and carrots; toss to combine. Pan-Seared Butternut Squash with Balsamic & Parmigiano Shards.

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..

Add the squash, immediately toss to coat with the oil, and spread the squash out into as much of a single layer as possible. Season the salmon with salt and coat in the spice powder. Serve the creamed barley topped with the seared salmon, blanched cabbage, dried cabbage, pickled onions, beetroot noodles, crispy fennel, freshly. Leave to rest while you toss the coriander with the noodles. Searing the salmon results in a flaky, juicy salmon filet.