Salmon with Chantrelles

1. 1

   In a large skillet, melt butter over medium heat.

2. 2

   Add chantrelles.

3. 3

   Cover with a buttered round of waxed paper and lid.

4. 4

   Cook 5 minutes until tender.

5. 5

   Remove chantrelles with a slotted spoon, reserving pan juices.

6. 6

   Set chantrelles aside.

7. 7

   Poached Salmon: Add salmon, stock, wine, and shallots to pan juices in skiller.

8. 8

   Bring to a boil.

9. 9

   Reduce heat to medium-low.

10. 10

    Cover and simmer 10 to 12 minutes until fish flakes in center of thickest part when tested with a fork.

11. 11

    Using 2 spatulas, carefully turn fish over halfway through cooking time.

12. 12

    Remove salmon with a slotted spatula, reserving pan juices.

13. 13

    Cover salmon and keep warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.