A grilled salmon with chanterelles is just the perfect dish for when you want to try something new but also stay healthy. This recipe is perfect for those that want to feel satisfied, but it is also highly nutritious.
Grilled Salmon With Chanterelles Is A Healthy and Flavorful Dish
Why salmon?
Salmon is a great fish for everyone. Not only is it low in fat, but it is also high in protein and omega 3 and 6. You will also get tons of vitamins and minerals. For this dish, you need about 1 four or five-pound salmon, with the skin removed. You can use other fatty fish instead, like cod or tuna.
Why chanterelles?
These mushrooms are very versatile and easy to use. Though they are somewhat rare, they make for a great addition with fish due to its neutral flavor. These mushrooms are a relatively good source of protein, vitamin D, B vitamins, potassium, copper, and selenium.
If needed, switch the chanterelles for other mushrooms, including shiitake, maitake, oyster, cremini, or porcini. Any type of mushroom can work, as long as you clean them and chop them small.
And what about the spices?
This dish is all about the flavors. Thyme, garlic, pepper, lemon, dill, and tarragon are all great for flavor, but also antibacterial properties, fiber, and antioxidant content.
You can use other herbs, like basil, oregano, and parsley. Either the fresh or dry versions can work.
Cooking grilled salmon with chanterelles
The chanterelles will take a few minutes only, but the fish can take longer, so start your grill with time. You can also sauté or bake it if needed.
Once there are about 10 minutes left on your fish, you can begin to cook the mushrooms. Serve the salmon with the chanterelles on top, but you can add some rice or potatoes as well.
This dish is versatile and extremely nutritious, so don’t hesitate on making it soon!
Grilled Salmon with Chanterelles
Ingredients
- Chanterelles
4 tbsp unsalted butter
2 tbsp grapeseed or vegetable oil
1 lb chanterelle mushrooms
2 sprigs thyme
2 cloves garlic, smashed
kosher salt
ground black pepper
- Salmon and Assembly
1 pc 5 lbs (approx. 2kg) whole salmon, either sockeye or coho, cleaned
kosher salt
ground black pepper
1 pc lemon, thinly sliced
4 sprigs dill
4 sprigs thyme
2 sprigs tarragon
3 tbsp olive oil
Directions
- Chanterelles
- Heat a large skillet, on medium-high.
- Add oil and butter and swirl until butter melts.
- Mix in mushroom, thyme and garlic.
- Season with salt and pepper.
- Toss often while cooking for 5-8 minutes or until mushrooms are tender and golden brown.
- Set aside.
- Salmon and Assembly
- Heat up grill over medium-low heat.
- Make a slit along salmon belly using a sharp knife, slit must be from rib to tail.
- Turn salmon on its back and cut along both sides of the backbone without piercing through the skin on the other side.
- Remove backbone carefully without tearing skin.
- Remove pin bones with tweezers.
- Season inside of fish with pepper and salt.
- Stuff lemon slices, dill, thyme, and tarragon inside the fish.
- Tie kitchen twine around fish to secure.
- Put on a rimmed baking sheet and cover skin with oil.
- Grill fish uncovered for 12-18 minutes until flesh is mostly opaque, but still slightly translucent in the center.
- Turn fish and cook other side to same finish, about 8-10 minutes.
- Transfer fish to another baking sheet and let it sit for at least 10 minutes.
- Reheat skillet with chanterelles on the edge of the grill.
- Portion fish, remove strings and peel back skin.
- Break flesh of top fillet into large pieces and place on platter.
- Remove skin from bottom fillet, break up and place on platter.
- Season with pepper and salt.
- Spoon chanterelles over the fillets.
- Enjoy!
