Ingredients
Method
- Preheat your grill to medium-low heat.
- Brush the salmon fillets evenly with 1 fl oz (30ml) of the extra virgin olive oil and sprinkle with sea salt and black pepper.
- Grill the fish for about 6 minutes per side, or until cooked completely through and opaque in the center.
- In the meantime, set a sauté pan over high heat and add the remaining 3 fl oz (88ml) of extra virgin olive oil.
- 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.
- 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.
- Transfer the cooked mushrooms to a strainer to drain off any excess oil.
- 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.
- Pour in the 16 fl oz (473ml) of chicken stock and continue simmering until the liquid reduces to a thick, sauce-like consistency.
- 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.
- 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.
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.
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.