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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
  • 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)
  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.