Last week I prepared a celebratory dinner for my older daughter in recognition of her 16th anniversary of working with the same company. Way to go Beth!
I don't remember where I first got the idea to put these ingredients together, but I know that it sprang from our love for chanterelle mushrooms, a delicacy that can only be gleaned from the forest (they aren't grown commercially) and is available for just a short season (a few weeks to a month) in the Autumn.
Ingredients
- 18 ounces of fresh salmon filet
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
- 1/2 pound crimini mushrooms, sliced
- 1/2 pound chanterelle mushrooms, sliced
- 1/4 cup dry sherry
- 1 cup half and half
- 1 cup fresh wild berries (we used blackberries) or 1/2 cup dried cranberries
- fresh parsley for garnish
- fresh chopped hazelnuts for garnish (optional)
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| Chanterelles are all clean and sliced and ready for the pan |
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| Chanterelles and crimini mushrooms sauteeing |
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| Add half and half and let it reduce for a few minutes |
Instructions
- Inspect salmon filet for bones. Heat olive oil and butter in large saute pan over medium heat until shimmering. Place filet, skin side down, in saute pan, cover, and saute until cooked through, about 7 minutes (internal temperature of 145 degrees F.)
- Remove salmon from pan and set aside; cover with foil to keep warm.
- Add mushrooms to the same pan and cook until they begin to brown, about 5 minutes.
- Deglaze pan with sherry then add half and half. Continue to cook until the sauce is slightly thickened.
- Break the cooked salmon into chunks (bite-size or a bit larger) and add to the pan. Don't include the skin (it should separate from the cooked meat very easily). Simmer for a minute or two to heat through.
- Serve over rice and garnish with berries, parsley, hazelnuts. (We added cooked broccoli too).
Makes 3-4 servings
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| There's the salmon in the pan getting all warm and cozy in the sauce |
