Whole Grilled Salmon With Chanterelles Food
GRILLED SALMON WITH CHANTERELLES
Steps:
- Heat a large skillet, on medium-high.
- Add oil and butter and swirl until butter melts.
- Mix in mushroom, thyme and garlic.
- Season with salt and pepper.
- Toss often while cooking for 5-8 minutes or until mushrooms are tender and golden brown.
- Set aside.
- Heat up grill over medium-low heat.
- Make a slit along salmon belly using a sharp knife, slit must be from rib to tail.
- Turn salmon on its back and cut along both sides of the backbone without piercing through the skin on the other side.
- Remove backbone carefully without tearing skin.
- Remove pin bones with tweezers.
- Season inside of fish with pepper and salt.
- Stuff lemon slices, dill, thyme, and tarragon inside the fish.
- Tie kitchen twine around fish to secure.
- Put on a rimmed baking sheet and cover skin with oil.
- Grill fish uncovered for 12-18 minutes until flesh is mostly opaque, but still slightly translucent in the center.
- Turn fish and cook other side to same finish, about 8-10 minutes.
- Transfer fish to another baking sheet and let it sit for at least 10 minutes.
- Reheat skillet with chanterelles on the edge of the grill.
- Portion fish, remove strings and peel back skin.
- Break flesh of top fillet into large pieces and place on platter.
- Remove skin from bottom fillet, break up and place on platter.
- Season with pepper and salt.
- Spoon chanterelles over the fillets.
- Enjoy!
Nutrition Facts :
WHOLE GRILLED SALMON WITH CHANTERELLES
This recipe is going to instruct you to remove the backbone of the fish from inside the cavity-no small task but well worth it. You can also just tie two whole fillets of salmon together (skin side facing out) if you'd like.
Provided by Nick Nutting
Categories Bon Appétit Fish Salmon Seafood Grill Herb Mushroom Spring Summer Dinner Lemon Dill Tarragon Thyme
Yield 8 servings
Number Of Ingredients 15
Steps:
- Chanterelles:
- Heat a large skillet, preferably cast iron, over medium-high. Add butter and oil and swirl pan until butter is melted. Add mushrooms, thyme, and garlic and season with salt and pepper. Cook, tossing often, until mushrooms are golden brown and tender, 5-8 minutes; set aside.
- Salmon and assembly:
- Prepare a grill for medium-low heat. Using a sharp knife, make a slit along belly of salmon, running from rib cage to tail. Turn salmon on its back and cut along both sides of backbone without piercing through skin on other side. Carefully remove backbone without tearing skin, then remove pin bones with small needle-nose pliers or tweezers. Season inside of fish with salt and pepper and stuff lemon slices, dill, thyme, and tarragon inside cavity. Tie wet kitchen twine around fish in several places to secure. Place on a rimmed baking sheet; rub skin all over with oil.
- Carefully place fish on grill grates and grill, uncovered, until flesh on bottom side is mostly opaque but still slightly translucent in the center, 12-18 minutes. Carefully turn fish and cook on the other side to the same doneness, 8-10 minutes. Transfer fish to a clean rimmed baking sheet and let rest at least 10 minutes.
- Place skillet with chanterelles directly on edge of grill to reheat while you portion the fish. Remove strings and peel back skin from salmon; discard. Break flesh of top fillet into large pieces and transfer to a platter. Discard aromatics and remove skin from bottom fillet, break up, and transfer to platter. Season with more salt and pepper and spoon warm chanterelles over.
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- Heat the chicken stock in a medium saucepan. Add the chanterelle trimmings, cover and simmer over low heat for 10 minutes. Strain the broth and discard the trimmings.
- In a large skillet, heat the extra-virgin olive oil until shimmering. Add the chanterelles, season lightly with salt and pepper and cook over moderately high heat, stirring, until dry and golden brown, about 8 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 3 minutes. Transfer the chanterelles to a plate. Add the mushroom broth to the skillet and boil until reduced to 1 cup, about 10 minutes. Return the chanterelles to the skillet.
- In a large saucepan of boiling salted water, cook the asparagus until almost tender, about 2 minutes. Remove from the heat and cover.
- Season the salmon with salt and pepper. In a large, deep skillet, heat the pure olive oil until shimmering. Add the salmon and cook over moderate heat for 3 minutes. Using a spatula, carefully turn the fillets and simmer until just cooked through, about 3 minutes longer.
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Step 1. Heat a large skillet, preferably cast iron, over medium-high. Add butter and oil and swirl pan until butter is melted. Add mushrooms, thyme, …
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- Heat a large skillet, preferably cast iron, over medium-high. Add butter and oil and swirl pan until butter is melted. Add mushrooms, thyme, and garlic and season with salt and pepper. Cook, tossing often, until mushrooms are golden brown and tender, 5–8 minutes; set aside.
- Prepare a grill for medium-low heat. Using a sharp knife, make a slit along belly of salmon, running from rib cage to tail. Turn salmon on its back and cut along both sides of backbone without piercing through skin on other side. Carefully remove backbone without tearing skin, then remove pin bones with small needle-nose pliers or tweezers. Season inside of fish with salt and pepper and stuff lemon slices, dill, thyme, and tarragon inside cavity. Tie wet kitchen twine around fish in several places to secure. Place on a rimmed baking sheet; rub skin all over with oil.
- Carefully place fish on grill grates and grill, uncovered, until flesh on bottom side is mostly opaque but still slightly translucent in the center, 12–18 minutes. Carefully turn fish and cook on the other side to the same doneness, 8–10 minutes. Transfer fish to a clean rimmed baking sheet and let rest at least 10 minutes.
- Place skillet with chanterelles directly on edge of grill to reheat while you portion the fish. Remove strings and peel back skin from salmon; discard. Break flesh of top fillet into large pieces and transfer to a platter. Discard aromatics and remove skin from bottom fillet, break up, and transfer to platter. Season with more salt and pepper and spoon warm chanterelles over.
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Place skillet with chanterelles directly on edge of grill to reheat while you portion the fish. Remove strings and peel back skin from salmon; discard. Break flesh of top fillet into large pieces and transfer to a platter. Discard aromatics and remove skin from bottom fillet, break up, and transfer to platter. Season with more salt and pepper and spoon warm chanterelles over.
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