Roasted Loch Cuart Salmon with Chanterelle Mushrooms Recipe
by Roland Passot
Plate and serve individually or family style with my Corn Fondue and Sauce Diable.
Avg. 5/51 vote
Goes Well With: Serve with cooked romano beans, potato gnocchi, your favorite sautéed vegetables.
1/2 salmon fillet, skin on and scales
salt and pepper
1 cup fresh Chanterelle mushrooms
2 Tbsp butter
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.