I told several customers at the Knoxville Market Square Farmers Market that I would post this recipe. I froze three packs of Copper River salmon this year, along some chanterelle duxelle, so this recipe will show up again on our table during the long winter wait for morel season.
Salmon with Chanterelles and Red Pepper Puree
2 large red bell peppers
3 tablespoons fresh lemon juice
1 tablespoon sugar
½ teaspoon salt
2 tablespoons olive oil
½ small onion, sliced
6 ounces fresh chanterelles, cleaned and sliced
4 salmon filets, 6 ounces each
Preheat oven to 350°F.
Place the peppers in a baking dish and put in the oven. Roast for 10-12 minutes. The skin will shrivel and begin to blacken in spots. Let cool in a paper bag. Remove the skin from the peppers, then slit the peppers open and remove the stem, seeds, and veins.
Place the peppers in a blender and add the lemon juice, sugar, and salt. Blend to a smooth puree. Place puree in a small saucepan and warm slightly.
Place the oil in a sauté´ over medium heat. Add the onion and sauté for 1 minute. Add the chanterelles, reduce the heat, cover, and cook for 10 minutes, adding a little water if the bottom of the pan is too dry.
Meanwhile, prepare the salmon by grilling 4-minutes on each side, lightly simmering for 30 minutes, or baking on a lined baking sheet in a 350°F oven for 12 to 15 minutes. When the salmon is done, place some of the red pepper puree in the middle of each plate. Cover the puree with some of the mushrooms, place the salmon filets on top, and serve.
You can also buy roasted red peppers packed in olive oil at the supermarket. They work well. I particularly like this dish when the Copper River sockeye show up at the fresh fish market in July, which is chanterelle season.