Salmon with Chanterelle Mushrooms

Yields: 4 Servings Total Time: 35 Minutes Prep Time: 15 Minutes Cook Time: 20 Minutes

Ingredients

• 4 ivory king salmon steaks, center cut, 8 oz (225g) to 10 oz (283g) each
• 0.5 lb (8 oz / 225g) sliced chanterelle mushrooms (or substitute porcini mushrooms)
• 4 fl oz (118ml / 0.5 cup) extra virgin olive oil, separated
• 6 fl oz (177ml / 0.75 cup) white wine
• 16 fl oz (473ml / 2 cups) unsalted organic chicken stock
• 0.5 tbsp. (7.5ml) chopped fresh thyme leaves
• 2 tbsp. (30g) minced shallots
• 1 tbsp. (15g) minced garlic
• 3 tbsp. (45ml) coconut oil, divided
• 1 tbsp. (15ml) freshly squeezed lemon juice
• A pinch (approx. 0.1 tsp. / 0.5g) of sea salt, plus extra to taste
• A pinch (approx. 0.1 tsp. / 0.2g) of freshly ground black pepper, plus extra to taste
• Parsley sprigs and lemon wedges, to garnish

How to Make Salmon with Chanterelle Mushrooms

Prep and Grilling the Fish

1. Preheat your grill to medium-low heat.
2. Brush the salmon fillets evenly with 1 fl oz (30ml) of the extra virgin olive oil and sprinkle with sea salt and black pepper.
3. Grill the fish for about 6 minutes per side, or until cooked completely through and opaque in the center.

Creating the Chanterelle Mushroom Sauce

4. In the meantime, set a sauté pan over high heat and add the remaining 3 fl oz (88ml) of extra virgin olive oil.
5. Add the sliced chanterelle mushrooms, a pinch of sea salt, and a pinch of black pepper, and sauté for about 2 minutes until one side caramelizes.
6. Remove the pan from the heat, turn the mushrooms onto their second side, sprinkle with a little more salt and pepper, and continue sautéing until slightly browned.
7. Transfer the cooked mushrooms to a strainer to drain off any excess oil.
8. Return the pan to the heat and add 1 tbsp. (15ml) of coconut oil along with the minced garlic and shallots, cooking until fragrant and well blended.
9. Stir in the fresh thyme, briefly remove the pan from the heat to deglaze with the white wine, then return it to the heat and cook until the liquid is reduced by half.
10. Pour in the 16 fl oz (473ml) of chicken stock and continue simmering until the liquid reduces to a thick, sauce-like consistency.
11. Return the strained mushrooms to the pan, add the remaining 2 tbsp. (30ml) of coconut oil, adjust the salt and pepper to your preference, and stir in 1 tbsp. (15ml) of lemon juice.
12. Place the grilled salmon onto a serving platter, generously top with the warm mushroom mixture, and garnish with fresh parsley sprigs and lemon wedges before serving.

Nutritional Information (Per Serving)

Please note: This nutritional information is an estimate based on standard ingredient calculations. Actual values may vary depending on the exact sizes of your salmon steaks and how much of the draining oil is retained.

• Calories: 790 kcal
• Carbohydrates: 6g
• Protein: 52g
• Fat: 59g

Chef’s Pro Tips for the Best Salmon with Chanterelle Mushrooms

To make sure this dish turns out flawlessly in your kitchen, here are a few insider tips from my years on the line:

• Never Wash Your Chanterelles in Water: Chanterelle mushrooms are like little sponges. If you rinse them under the faucet, they will absorb the water and steam in the pan instead of caramelizing. Simply use a damp paper towel or a soft pastry brush to gently wipe away any dirt.
• Let the Fish Come to Room Temperature: Pull your ivory king salmon out of the fridge about 15 to 20 minutes before grilling. Taking the chill off the fish ensures it cooks evenly from edge to center.
• Patience on the Grill: When grilling the salmon, do not force it to flip. If you try to turn the fish and it feels stuck to the grates, it isn't ready. The salmon will naturally release itself once it has developed a proper, caramelized crust.
• Choose the Right Wine for the Reduction: For the white wine reduction, use a dry, crisp wine that you would actually enjoy drinking—like a Sauvignon Blanc or Pinot Grigio. Avoid "cooking wines" from the grocery aisle, as they are packed with unnecessary sodium and preservatives that will ruin the delicate flavor of your sauce.

Frequently Asked Questions (FAQ)

What can I substitute for chanterelle mushrooms in this salmon recipe? If you cannot find fresh chanterelles, porcini mushrooms are the best substitute due to their similar earthy and nutty flavor profile. If neither is available, oyster mushrooms, shiitake, or even sliced cremini (baby bella) mushrooms will work beautifully in the white wine reduction sauce.

Can I pan-sear the salmon instead of grilling it? Absolutely. If you don't have a grill or the weather isn't cooperating, you can pan-sear the salmon. Heat a cast-iron skillet over medium-high heat with a little olive oil. Sear the salmon skin-side up for about 4-5 minutes to get a nice crust, then flip and cook for another 3-4 minutes until cooked through.

How do I know when the king salmon is fully cooked? The most accurate way is to use an instant-read meat thermometer; aim for an internal temperature of 125°F to 130°F (52°C to 54°C) for a perfect medium cook. Visually, the salmon should be opaque on the outside, slightly translucent in the very center, and should flake easily when pressed gently with a fork.

How long do leftover Salmon with Chanterelle Mushrooms last in the fridge? Store any leftover salmon and mushroom sauce in an airtight container in the refrigerator for up to 2 to 3 days. To reheat, do so gently in a skillet over low heat with a splash of chicken stock or water to prevent the fish from drying out. Avoid microwaving if possible, as it can make the salmon rubbery.