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Roasted Loch Cuart Salmon with Chanterelle Mushrooms Recipe

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1 vote | 10051 views

Plate and serve individually or family style with my Corn Fondue and Sauce Diable.

Prep time:
Cook time:
Servings: 6
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Ingredients

Cost per serving $0.49 view details

Directions

  1. Skin salmon with a filet knife or slicer. Pull out small bones with a needle nose pliers. Keep the skin, remove all excess flesh and wash skin in cold water. Fold skin into 4 folds. Cut into small strips.
  2. Preheat the oven to 350˚F. Cut salmon into 3 ounce pieces. Place on a half sheet pan and rub with olive oil. Slow cook uncovered in the oven for approximately 6 to 8 minutes. Be careful not to overcook the salmon; cook until medium rare. Season with salt and pepper.
  3. Clean the chanterelle mushrooms well in cold water and pat dry. Cut the larger mushrooms in half and leave the smaller ones whole. Sauté mushrooms in butter; season with salt and pepper.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 32g
Recipe makes 6 servings
Calories 71  
Calories from Fat 54 76%
Total Fat 6.09g 8%
Saturated Fat 2.94g 12%
Trans Fat 0.0g  
Cholesterol 19mg 6%
Sodium 38mg 2%
Potassium 97mg 3%
Total Carbs 0.37g 0%
Dietary Fiber 0.1g 0%
Sugars 0.19g 0%
Protein 3.76g 6%

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Comments

  • Dave Layok
    February 26, 2010
    I was wondering what the skins were used for ?

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