Wine-Poached Salmon with Chanterelle Cream Sauce
Copper River coho meets its season-mate in the meaty chanterelles of the Pacific Northwest’s forests under a blanket of comforting cream sauce.
Serves two over noodles or rice.
½ pound chanterelle mushrooms
2 cups dry white wine
2 tablespoons unsalted butter
½ teaspoon salt, divided
½ teaspoon chopped fresh rosemary
½ cup heavy cream
Separate the stems from the tops of the mushroom. Gently tear or chop tops into large bite-sized pieces.
Pour the wine into a saucepan just big enough to fit the salmon, add the mushroom stems, and bring to a boil. Turn down to a simmer and cover for 15 minutes.
Shortly before that finishes, heat the butter in a large pan over medium heat. Once it melts, add the chanterelle tops, ¼ teaspoon of salt, and the rosemary. Let them cook until they’ve released all their water, about 5 minutes. Turn heat to medium high and keep cooking them, stirring occasionally, until the water evaporates and the mushrooms get brown and stick to the pan, about 10 more minutes.
Remove the stems from the wine using a slotted spoon, add the salmon, and cover, leaving the heat low. Cook until the salmon reaches an internal temperature of 125˚F, about 10 minutes. When finished, remove to a plate (or a pile of noodles)
Add ¼ cup of the wine to the mushroom pan, keeping it over medium-high heat, and scrape up any of the flavorful bits stuck to the bottom of the pan. Turn down to low and stir in the cream and the final ¼ teaspoon of salt. Pour mushrooms and cream sauce over fish.
Recipe by Noami Tomky, created especially for Sena Sea.
Award-winning food and travel writer Naomi Tomky uses her unrelenting enthusiasm for eating everything to propel herself around the world. Her work appears in publications such as Saveur, Food & Wine, and Vogue, as well as the anthology Best Food Writing 2017. Find more of her delicious adventures at and on Twitter (@gastrognome). When she’s not on the road or the restaurant beat, she’s at home in Seattle with her husband and two daughters. Her first cookbook, Pacific Northwest Seafood, comes out in early 2020.
- Sena C Wheeler
Sena holds degrees in nutrition and food science in addition to being a Mom, foodie, and third generation fisherman's wife. Visit her at SenaSea.com where she blogs about family, fish and food.
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