Oregon Salmon with Chanterelle Cream Sauce

Moving across the country to the next state – Oregon! Oregon is where I live and it’s so much more than marionberry pie! While we have more than our share of blackberries of every variety, Oregon is home to Moonstruck Chocolate, countless micro-breweries, Voodoo donuts – to mention just a few. We also have an abundance of wild mushrooms. Michigan and some of the other mid-west and eastern states tout having an abundance of morel mushrooms, but Oregon is home to the Oregon Black Morels. Add to the list Beaver brand condiments, steamer clams, dungeness crab, giant Pacific oysters, salmon… and chanterelle mushrooms.

That’s quite a list! But this time of year the coho salmon is running and we were lucky enough to get chanterelles a little early! So here is a dish that is distinctly Oregon and wonderfully delicious. If you can’t go out mushroom picking, many stores, like Whole Foods, often carries them fresh. Dehydrated will work as well.

Here’s How to Do it:

Start with the mushrooms. If you are using fresh, clean them gently with a damp cloth. Don’t run water over them. If you are using dried, re-hydrate with a small amount of hot water.

Cut the larger chanterelles in half, leave the smaller ones whole.

Melt the butter in a skillet and add the mushrooms. Cook on medium-low for about 4 to 5 minutes, or until they begin to soften.

Add the garlic and shallot and simmer on low, stirring often, for about 10 minutes.

Stir in the heavy cream and sherry and continue to cook until it thickens.

Set the sauce aside and do the salmon. Liberally salt the skin side and

grill on medium-high heat until skin is crisp and the meat is cooked all the way through.

Finish the sauce by stirring in the crema and heating through.
NOTE: if you cannot find Mexican Crema you can make your own. Using heavy whipping cream, add a pinch of salt and beat with a wire whisk until it’s thickened but still pourable.

Serve the salmon on a bed of rice topped with mushrooms and sauce.

© Copyright 2019 The Lazy Gastronome

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Salmon with Chanterelle Cream Sauce

So here is a dish that is distinctly Oregon and wonderfully delicious. If you can't go out mushroom picking, many stores, like Whole Foods, often carries them fresh. Dehydrated will work as well.

Course: Main Course

Cuisine: American, Oregon

Keyword: chanterelle, chanterelles, mushrooms, oregon, salmon, wild mushrooms

Servings: 4 people

Author: HelenFern

Ingredients

• 4 Salmon fillets
• 2/3 pound chanterelles (about 2 cups)
• 1/2 cup butter
• 2 cloves garlic, crushed
• 2 Tablespoon minced shallot
• 1/3 cup cream sherry
• 1 cup heavy cream
• 1/2 cup Mexican Crema
• Salt and Pepper to taste
• 3 cups cooked rice (I used brown basmati)

Instructions

1. Start with the mushrooms. If you are using fresh, clean them gently with a damp cloth. Don't run water over them. If you are using dried, re-hydrate with a small amount of hot water.

2. Cut the larger chanterelles in half, leave the smaller ones whole.

3. Melt the butter in a skillet and add the mushrooms. Cook on medium-low for about 4 to 5 minutes, or until they begin to soften.

4. Add the garlic and shallot and simmer on low, stirring often, for about 10 minutes.

5. Stir in the heavy cream and sherry and continue to cook until it thickens.

6. Set the sauce aside and do the salmon. Liberally salt the skin side and grill on medium-high heat until skin is crisp and the meat is cooked all the way through.

7. Finish the sauce by stirring in the crema and heating through.
   NOTE: if you cannot find Mexican Crema you can make your own. Using heavy whipping cream, add a pinch of salt and beat with a wire whisk until it's thickened but still pourable.

8. Serve the salmon on a bed of rice topped with mushrooms and sauce.

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