Salmon with Chanterelles and Red Pepper Puree

Salmon_DishfreezeThis was my Labor Day entrée using a cedar plank on my Big Green Egg !! Accompanied by fresh roasted  bicolor corn, roasted okra and Tunisian fennel salad (with Harissa).

 

Salmon with Chanterelles and Red Pepper Puree

2 large red bell pepper
3 tablespoons fresh lemon juice
1 tablespoon sugar
1/2 tablespoon salt
2   tablespoons olive oil
1/2 onion, sliced
6    ounces fresh chanterelles, cleaned and sliced
4 salmon filets, 6 oz. each

Place the oil in a sauté´ pan 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. (Today, I used previously prepared and frozen chanterelles – just like fresh – see above picture on the right)

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. Meanwhile, prepare the salmon by either:  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.  (I basted with an olive oil, lime juice and cilantro mixture) 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.

Serves 4

The mushrooms on top of the salmon works well also. 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.

2 thoughts on “Salmon with Chanterelles and Red Pepper Puree

  1. I updated the post with a picture. Drying is best for infusing vodka, but it’s freezing for everything else. Dry (no oil) sauté on medium heat until the water that is released has almost dried up. Form the wet mushrooms into a ball inside a plastic sandwich bag, twist and clip (clothespin) the top and freeze. They will last months without vacuum sealing because of the moisture/ice barrier that is formed.

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