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.

Chanterelle Sauce for Steaks

For Fathers Day I grilled some steaks and made a delicious creamy chanterelle sauce (gravy) that’s worth sharing. I had picked about 6 ounces (a quart) that morning and it was the perfect amount to prepare enough sauce/gravy for three steaks.

Chanterelle Steak Sauce/Gravy


  • 6 oz chanterelle mushrooms
  • 1 tbs butter
  • 2 tbs finely minced shallots
  • 2 cloves garlic, minced
  • ¼ cup white wine
  • 1 cup heavy cream
  • ¼ tsp dried thyme
  • ½ tsp cracked black peppercorns
  • 1 tsp chicken bouillon granules
  • Fresh parsley for garnish


  1. Carefully clean the mushrooms (small ones are best). Dry-fry (dry saute) them in a pan until most of the moisture from mushrooms is cooked out. Set aside.
  2. Melt the butter in the pan. Saute the shallots and garlic until tender, about 3 minutes. Add the remaining ingredients and the mushrooms and bring to a simmer. Reduce the heat and cook, covered, for 15 minutes, stirring occasionally. Remove the cover and continue to cook for another 5 minutes. Add more heavy cream for a thicker sauce, add more wine for a thinner sauce.
  3. Spoon the sauce over grilled steaks, garnish with chopped parsley, and serve immediately.


Chanterelle-Corn Risotto

It looks like we are at the end of the chanterelle season here in the Tennessee Valley, but there should still be some picking in small patches for another few weeks. The good news is that fresh sweet corn is available in all our farmer’s markets. It’s a good time to try a sweet corn-chanterelle risotto. The Asiago cheese works well with the sweetness of the corn and the fuitiness of the chanterelles.

    Keep in mind that the tough parts of a Chicken Of The Woods or other timely polypore, simmered in chicken or vegetable stock provides an extra “shroominess”!!

Chanterelle & Sweet Corn Risotto

3 ½ cup water
1 tsp salt
14 oz. chicken broth (fat free)
1 ½ corn kernels (cut from 2 lg ears or 3 med ears)
2 Tbs butter (divided)
1 cup fresh chanterelles (sliced or coarse slice)
2 clove garlic
¾ cup diced onion
1 ½ cup Arborio
½ cup plus 2 Tbs white wine
½ asiago cheese (finely shredded)
2 Tbs coarsely chopped basil
¼ tsp black pepper (freshly ground)

Bring first 3 ingredients to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Place 1/2 cup corn in a food processor; process until smooth. Set aside.

Melt 1 tablespoon butter in a large Dutch oven over medium-high heat. Add 1 cup fresh corn kernels and mushrooms; sauté 3 minutes. Add garlic; sauté 1 minute. Remove mushroom mixture from pan; set aside.

Melt 1 tablespoon butter in pan over medium-high heat. Add onion to pan; sauté 2 minutes. Add rice; sauté 3 minutes or until rice is lightly browned. Stir in 1/2 cup wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring frequently until each portion of broth mixture is absorbed before adding the next (about 22 minutes total). Add pureed corn and mushroom mixture to pan; cook 3 minutes, stirring constantly. Remove from heat; stir in 2 tablespoons wine, cheese, basil, and black pepper.