Brad's seared salmon w/ squash noodles & shallot mushroom sauce, family's new favorite!

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Then garnish it all with minced red pepper and black sesame seeds and you will skip to your own frickin'. This Balsamic Glazed Salmon is easy to make, yet the end results are amazingly delicious! Green with envy over Sarah's Seared Salmon Shirataki Bowl! "This bowl is low-carb, thanks to Miracle Noodle!

You need salmon fillet.
Use Greek seasoning.
Prepare Garlic powder.
Use White pepper.
You need Sea salt.
Prepare To baste the salmon.
You need butter.
Prepare herbs de province.
Prepare For the squash noodles.
Use medium butternut squash.
Provide granulated chicken bouillon.
You need to prepare For the sauce.
You need to prepare lg shallot, sliced.
You need crimini mushrooms, chopped.
Prepare garlic, minced.
You need butter, divided.
Provide flour.
Provide whole milk.
You need light cream.
You need to prepare granulated chicken bouillon.
Provide paprika.
Use For the garnish.
Provide Fresh dill.
You need Lemon.

Short Tips:

If a recipe says to use a particular kind of pan, then use that pan. If you only own one nonstick pan, the most effective tip we can provide you with is to wait for a good sale at a kitchen shop, then purchase yourself a stainless steel pan and a cast iron pan. Additionally its good idea to exchange low cost nonstick pans each few years, as the coating can wear down over the years.

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..

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. Roasted Butternut Squash, Smoked Gouda, and Fresh Garlic Purée. This quick Malaysian noodle soup is just the thing to warm up colder evenings, from BBC Good Food. Find it in the link in…» Simply seasoned with salt and pepper, these salmon fillets are pan seared with capers, and garnished with slices of lemon.

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