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Roasted Loch Cuart Salmon with Chanterelle Mushrooms Recipe
by Roland Passot

Roasted Loch Cuart Salmon with Chanterelle Mushrooms

Plate and serve individually or family style with my Corn Fondue and Sauce Diable.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: France French
Cook time: Servings: 6

Goes Well With: Serve with cooked romano beans, potato gnocchi, your favorite sautéed vegetables.


  • 1/2 salmon fillet, skin on and scales
  • olive oil
  • salt and pepper
  • 1 cup fresh Chanterelle mushrooms
  • 2 Tbsp butter


  1. 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.
  2. 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.
  3. 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.