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Recipe
Roasted Loch Cuart Salmon with Chanterelle Mushrooms Recipe
Plate and serve individually or family style with my Corn Fondue and Sauce Diable.
| Prep time: 20 Minutes |
French
|
| Cook time: 20 Minutes | Servings: 6 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 20g | |
| Recipe makes 6 servings | |
| Calories 37 | |
| Calories from Fat 34 | 92% |
| Total Fat 3.87g | 5% |
| Saturated Fat 2.44g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 28mg | 1% |
| Potassium 30mg | 1% |
| Total Carbs 0.76g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.39g | 0% |
| Protein 0.18g | 0% |
Ingredients Convert Measures
- 1/2 salmon fillet, skin on and scales
- olive oil
- salt and pepper
- 1 cup fresh Chanterelle mushrooms
- 2 Tbsp butter
Directions
- Skin salmon with a filet knife or slicer. Pull out small bones with a needle nose pliers. Keep the skin, remove all excess flesh and wash skin in cold water. Fold skin into 4 folds. Cut into small strips.
- Preheat the oven to 350˚F. Cut salmon into 3 ounce pieces. Place on a half sheet pan and rub with olive oil. Slow cook uncovered in the oven for approximately 6 to 8 minutes. Be careful not to overcook the salmon; cook until medium rare. Season with salt and pepper.
- Clean the chanterelle mushrooms well in cold water and pat dry. Cut the larger mushrooms in half and leave the smaller ones whole. Sauté mushrooms in butter; season with salt and pepper.
