Baked Salmon with Mushrooms
The omega-3 fatty acids that are abundant in salmon keep the blood vessels healthy and help prevent heart attacks. The chanterelles not only give the fish an intense flavour, but also enrich the dish with a good portion of B vitamins, which are essential for various metabolic processes, as well as digestive fibers and vitamin A.
If the chestnut mushrooms are not available, then regular mushrooms are a good alternative.
Ingredients
- Ingredients
- 7 ozs Long grain rice
- 1 shallot
- 1 garlic clove (diced)
- 12 ozs Oyster or Cremini Mushrooms
- 4 Tbsps butter
- 2 ozs French bread (small cubes)
- salt
- freshly ground peppers
- 12 ozs Chanterelle
- 1 lemon
- 5 Tbsps olive oil
- 4 Wild salmon (each 6 ounces)
- 2 Tbsps chopped parsley
- 1 Tbsp chopped Dill
Preparation steps
Cook rice in a pot of boiling salted water for 15-20 minutes until al dente. Drain and let rest.
Peel shallot and garlic and finely dice. Trim cremini or oyster mushrooms, finely chop and sauté in a pan with 1 tablespoon butter until liquid has evaporated. Add 1 tablespoon butter to the pan, along with shallots and garlic and sauté briefly. Then add white bread cubes, mix well and season with salt and pepper. Trim chanterelle mushrooms, cut large mushrooms in half and saute in a separate pan with 2 tablespoons butter for about 5 minutes and season with salt and pepper.
Preheat the oven to 400°F.
Rinse salmon, pat dry, drizzle with lemon juice. Heat 3 tablespoons olive oil in a pan and cook salmon for 1-2 minutes on each side. Then remove from the pan and set aside briefly. Line a baking sheet with parchment paper, drizzle with remaining olive oil and arrange rice in 4 rectangles approximately the size of four salmon fillets. Set salmon on rice and cover with cremini mushroom mixture. Bake in the preheated oven for about 5 minutes. Arrange fried chanterelles and chopped herbs on salmon. Serve on plates or on a rustic wooden board garnished with half a lemon.