Salmon with Chanterelle Pinot Noir Sauce

Fish for two topped with a rich, decadent, easy-to-make sauce.

Preparation time: 20 minutes

Cooking: About 20 minutes

Makes: two servings

1 Tbsp finely chopped shallot or red onion

3 1/2 oz. (100 grams) fresh chanterelle mushrooms, left whole if small, halved or quartered lengthwise, if large (see Eric’s options)

1 small garlic clove, finely chopped

2 Tbsp olive oil (divided)

1/4 cup pinot noir

1/2 tsp chopped fresh tarragon or thyme, or pinch dried

1/2 cup whipping cream

2 tsp whole-grain Dijon mustard

2 (6 oz./170 gram) salmon fillets

• salt and freshly ground black pepper to taste


Heat 1 Tbsp of the oil in nine-inch wide skillet set over medium to medium-high heat. Add the shallots (or onion) and mushrooms and cook until mushrooms are tender, about five minutes. Mix in garlic and cook one minute more.

Add the wine and tarragon (or thyme) to skillet; bring to a simmer and cook until the wine is reduced an almost syrupy 1 Tbsp. Add the whipping cream and mustard to the skillet and bring them to a simmer. Now remove from the heat, cover and set sauce aside for a now.

Preheat the oven 375 F. Line a shallow baking dish with parchment paper. Set in salmon, skin-side down. Brush the top of the salmon with 1 Tbsp olive oil; season with salt and pepper. Bake the salmon for 12 to 15 minutes, or until just cooked through.

When salmon is almost cooked, return the sauce to a simmer. Simmer until cream reduces and a lightly thickened sauce forms. Taste sauce and season, as needed, with salt and pepper.

When cooked, set a piece of salmon on each of two plates. Top with the sauce and serve.


Eric’s options: When chanterelle mushrooms are not available, you could replace them with another type, sliced, such as brown, shiitake or oyster mushrooms, or a mix of mushrooms. Instead of salmon, you could also spoon this sauce over seared pork chops or chicken breast.