GRILLED SALMON WITH CHANTERELLES IN RED WINE

 

 

This delicious recipe makes a great dinner in little time! Pair with a wonderful Pinot Noir from Burgundy such as Cotes-de-Beaune!

 

Cooking time:  40 min; serving: 2

 

1 pound of salmon with skin cut in 2 pieces (preferably wild)

1 package of dried chanterelles (soaked 30 minutes in warm water)

3/4 pound of fresh mushrooms sliced

1 shallot minced

2 garlic cloves minced

½ cup vegetable stock

½ cup red wine

4 sprigs of fresh thyme

2 tbsp of butter

Salt and pepper

 

Preheat the grill.

Season the salmon with salt and pepper.

In a large skillet, place the mushrooms and cook until all the liquid is evaporated. Add the butter, chanterelles, shallot, garlic and thyme. Cook about 5 minutes, until lightly brown.

Add the vegetable bouillon and wine and simmer until the liquid reduces. Season with salt and pepper. Keep warm.

Cook the salmon, 10 to 15 minutes.

Transfer the salmon to plates and serve with the mushrooms.

Bon Appetit!