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Add a photoPlate and serve individually or family style with my Corn Fondue and Sauce Diable.
Ingredients
- 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 350ËF. 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 32g | |
| Recipe makes 6 servings | |
| Calories 71 | |
| Calories from Fat 54 | 76% |
| Total Fat 6.09g | 8% |
| Saturated Fat 2.94g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 38mg | 2% |
| Potassium 97mg | 3% |
| Total Carbs 0.37g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.19g | 0% |
| Protein 3.76g | 6% |
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