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.
- 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)
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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.
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Cut the larger chanterelles in half, leave the smaller ones whole.
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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.
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Add the garlic and shallot and simmer on low, stirring often, for about 10 minutes.
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Stir in the heavy cream and sherry and continue to cook until it thickens.
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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.
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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.