Seared Salmon with Crème Chanterelle

Prep time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

Servings: 4

Ingredients for Seared Salmon:

• 4 salmon fillets

• Salt and freshly ground black pepper, to taste

• 2 tablespoons olive oil

• 1 tablespoon butter

Ingredients for Crème Chanterelle:

• 2 cloves garlic, minced

• 2 shallots, finely chopped

• 1 cup chanterelle mushrooms, cleaned and chopped

• 1 tablespoon Dijon mustard

• 1/8 cup Chardonnay

• 1/2 cup chicken broth

• 1 tablespoon fresh thyme, chopped

• 2 tablespoons heavy cream (or to taste)

Instructions:

1. Season the salmon fillets with salt and pepper.

2. Heat the olive oil in a large skillet over medium-high heat. Add butter to melt then add the salmon and sear until golden brown, about 4-5 minutes on each side. Remove the salmon from the skillet and set aside.

3. In the same skillet, add the minced garlic and chopped shallots, sautéing until fragrant and softened.

4. Add the chopped chanterelle mushrooms to the skillet and sauté until they're golden and their juices have evaporated.

5. Stir in the Dijon mustard, then deglaze the skillet with the Chardonnay, scraping any browned bits from the bottom of the skillet with a wooden spoon.

6. Add the chicken broth and fresh thyme, then let the sauce simmer until it's reduced by half.

7. Reduce the heat to low and stir in the heavy cream. Allow the sauce to heat through, but do not let it come to a boil.

8. Return the salmon to the skillet, spooning the sauce over the top. Cook for a further 2-3 minutes, until the salmon is cooked to your liking.

9. Serve the salmon hot, with the chanterelle mushroom cream sauce poured over the top.