Salmon with mushroom sauce

Here starts the fall menu. I know that asparagus does not represent the fall, but I love the combination of it's color with the salmon so much that I got imported asparagus and included it anyway.

The sauce here is composed of white, chanterelle, giant oyster, and shitake mushrooms. Any mushroom combination would work, but the chanterelles really make it delicious.

The salad on the side is mixed greens with heirloom tomatoes and balsamic vinaigrette dressing.

Sauteed salmon with mixed mushroom sauce

Serves 2

1 Tbsp olive oil

1 Tbsp butter

1-1/2 cups sliced mixed mushrooms

1 shallot, minced

3 sprigs of thyme, leaves only, stems removed

1/2 glass of white wine

3 tbsp crème fraîche

salt, pepper


1 Tbsp peanut or vegetable oil

2 wild salmon fillets, skin removed

salt, pepper


Heat the olive oil in a sautee pan over medium heat. Add the mushrooms, the butter, thyme leaves, and some salt and pepper. Sautee until all liquid evaporates and the mushrooms turn golden. Add shallot, reduce heat to medium-low, cook for a few of minutes without coloring the shallot. Add wine, reduce to about 1/3, add crème fraîche, reduce some more, keep warm.

Season the fillets with salt and pepper, heat the vegetable oil over medium heat, cook the fillets for 5-7 minutes per side. Serve the sauce over the fillets, with or without steamed asparagus, or, for a more appropriately seasonal dish, with boiled and lightly mushed potatoes.