4 4-ounce salmon fillets, butterflied
1 teaspoon salt
½ teaspoon fresh pepper
Creamy Blue Chanterelle mushroom sauce:
1 cup Blue Chanterelle mushrooms
1 cup heavy cream
¼ cup minced onions
1 tablespoon butter
1 tablespoon fresh parsley, chopped
Salt and pepper, to taste
Roasted potatoes and vegetables
Season salmon fillets with salt and pepper. Place in a smoking box lined with apple-wood chips, and set on a hot grill for 10 minutes. Don’t worry, if you don’t have any apple-wood chips just set on the grill. and the recipe just becomes “non-smoked” 🙂
Place Blue Chanterelle mushrooms in a hot frying pan, and cook until all the liquid has evaporated. Add butter and onions, then sauté for 1-2 minutes. Add heavy cream, and boil for 3-4 minutes. Add chopped parsley, and season with salt and pepper, to taste.
Place each salmon fillet on a plate. Top with creamy Blue Chanterelle mushroom sauce. Garnish with roasted potatoes and vegetables.