Salmon With Chanterelle Mushroom Sauce Recipes

WHOLE GRILLED SALMON WITH CHANTERELLES

Steps:

• Chanterelles:
• Heat a large skillet, preferably cast iron, over medium-high. Add butter and oil and swirl pan until butter is melted. Add mushrooms, thyme, and garlic and season with salt and pepper. Cook, tossing often, until mushrooms are golden brown and tender, 5-8 minutes; set aside.
• Salmon and assembly:
• Prepare a grill for medium-low heat. Using a sharp knife, make a slit along belly of salmon, running from rib cage to tail. Turn salmon on its back and cut along both sides of backbone without piercing through skin on other side. Carefully remove backbone without tearing skin, then remove pin bones with small needle-nose pliers or tweezers. Season inside of fish with salt and pepper and stuff lemon slices, dill, thyme, and tarragon inside cavity. Tie wet kitchen twine around fish in several places to secure. Place on a rimmed baking sheet; rub skin all over with oil.
• Carefully place fish on grill grates and grill, uncovered, until flesh on bottom side is mostly opaque but still slightly translucent in the center, 12-18 minutes. Carefully turn fish and cook on the other side to the same doneness, 8-10 minutes. Transfer fish to a clean rimmed baking sheet and let rest at least 10 minutes.
• Place skillet with chanterelles directly on edge of grill to reheat while you portion the fish. Remove strings and peel back skin from salmon; discard. Break flesh of top fillet into large pieces and transfer to a platter. Discard aromatics and remove skin from bottom fillet, break up, and transfer to platter. Season with more salt and pepper and spoon warm chanterelles over.

EASY CHANTERELLE MUSHROOMS IN CREAM SAUCE

Steps:

• Melt butter in a pan over medium heat and cook shallots until soft and translucent, about 5 minutes. Add chanterelle mushrooms and cook an additional 2 minutes. Add cream and cook until mushrooms are soft, 5 to 10 minutes.
• Stir flour and water together and add to mushrooms. Bring to a boil. Season with salt, herbes de Provence, and pepper.

SALMON WITH LEMON-MUSHROOM SAUCE

Steps:

• Place mushrooms and butter in a small microwave-safe bowl. Cover and microwave on high for 3-4 minutes or until mushrooms are tender, stirring twice. Add the lemon juice and seasonings., Place salmon in an 8-in. square microwave-safe dish; top with mushroom mixture. Cover and microwave on high for 4-6 minutes or until fish flakes easily with a fork. Let stand for 5 minutes before serving.

SALMON WITH CHANTERELLES AND RED PEPPER PUREE

Steps:

• Preheat the oven to 350 degrees. Put the peppers in a baking dish and put them in the oven. Roast them for 10 to 12 minutes. The skin will shrivel and begin to blacken in spots. Let the peppers cool in a paper bag. Remove the skin from them then slit the peppers open and remove the stems, seeds and veins.
• Put the peppers in a blender and add the lemon juice, sugar and salt. Blend to a smooth puree. Put the puree in a small saucepan and warm it slightly.
• Heat the oil in a saute pan and add the onion. Cook for one minute, then add the chanterelles, reduce the heat, cover and cook for 10 minutes, adding a little water if needed.
• Grill the salmon fillets or bake them on a lined baking sheet in a 350-degree oven for 12 to 15 minutes.
• When the salmon is done, put some of the red pepper puree in the middle of each plate. Cover the puree with some of the mushrooms, put the salmon fillets on top and serve.

ESCALOPE OF SALMON WITH CHANTERELLES

Steps:

• Add 25g of Butter to a small sauti pan.
• Add Chanterelles and shallots, cover with a lid and sweat for a few minutes.
• Make a space for the salmon in the pan, add wine and fish stock.
• Poach for 4-5 minutes, take out fish and keep warm.
• Reduce cooking liquid by two thirds, take out mushrooms.
• Cut butter into small cubes and whisk in to make sauce. Add lemon juice abd peas.
• Return mushrooms, add broad beans and peas, check seasoning.
• Place salmon on plate with sauce to the side I found this recipe on a site among others.

SALMON WITH CHANTERELLE MUSHROOM SAUCE

Steps:

• Preheat oven to 400 degrees. Place the salmon on a sheet pan. Then, combine the remaining ingredients and pour over the salmon. Bake until firm, about 10 minutes. Chanterelle Mushroom Sauce - ½ (one-half) pound fresh chanterelles - 1 Tablespoon shallots, chopped - 1 teaspoon garlic, chopped - 1 Tablespoon butter - ¼ (one-quarter) cup King Estate Pinot Gris - ¾ (three-quarters) cup heavy cream - salt and pepper, to taste Preheat a sauté pan, and then add butter, chanterelles, shallots and garlic and cook until soft. Drain excess juice and add wine and cook to reduce. Then add heavy cream and reduce until it coats the back of a spoon, about 10 minutes. Season to taste, then ladle over the salmon.