Chanterelle Mushroom Seasoning

Chanterelle Crusted Salmon with Cream Sauce

4 Salmon Fillets (6 - 8 oz each, Copper River Red if available)
1 Tablespoon Unsalted Butter
Mick’s Gourmet Chanterelle Seasoning
1/4 Cup Chardonnay or Riesling Wine

Preheat oven to 400 degrees and remove skin from salmon. Apply a liberal amount of  Mick's Gourmet Chanterelle Seasoning to both sides of salmon.

Heat large skillet to medium, add butter. Place salmon fillets in skillet, turning over after 3 minutes. Continue to cook for 2 more minutes.

Remove salmon from skillet and place in baking dish with the wine. Place in oven 5 - 8 minutes, depending on thickness of fillets and how done you prefer your salmon.

Using the skillet that the salmon cooked in, prepare the Chanterelle Cream Sauce while the fillets are in the oven.

Chanterelle Cream Sauce

1/4 Cup Chardonnay or Riesling Wine
1 Cup Heavy Cream
2 Teaspoon Mick’s Gourmet Chanterelle Seasoning

Over medium heat, de-glaze skillet with the wine, let it reduce down to about half.

Add heavy cream and Mick’s Gourmet Chanterelle Seasoning to taste and reduce to a thin sauce.

Remove fillets from oven and top with Chanterelle Cream Sauce.

Serves 4. ENJOY!