Grilled Salmon with Wild Mushrooms

Grilled Salmon with Wild Mushrooms
It's not surprising that salmon pairs beautifully with wild mushrooms, fresh from the forest floor. But if you don't have access to wild mushrooms, cultivated mushrooms make a fine substitute.
You'll find the dressing to be so delicious, you'll want to use it in other recipes.

4 Tbsp extra virgin olive oil
1 pound fresh Chanterelles, Hen of the Woods and/or Trumpet Royale, cleaned and sliced
1 Tbsp fresh lemon juice
1 tsp chopped fresh dill
½ tsp salt
¼ tsp fresh cracked pepper
4 salmon fillets, about 8 ounces each

Dijon Dressing:

1 Tbsp extra virgin olive oil
¼ cup finely chopped shallots
1 cup light cream
1 Tbsp Dijon mustard
1 ½ tsp chopped fresh dill
¼ tsp salt
¼ tsp pepper



To prepare the dressing, heat the oil in a saucepan and sauté the shallots over medium heat until the are soft and tender.

Stir in the light cream, mustard, fresh dill, salt, and pepper. Bring to a boil, then lower the heat and simmer until the liquid is reduced by about half.

Remove the pan from the heat and pour the dressing into a medium bowl. Set aside and allow it to cool to room temperature.


Heat 2 tablespoons of oil in a large skillet and sauté the mushrooms over medium heat until tender. Remove them from the heat and set aside.


Preheat the broiler or grill, then mix together the remaining 2 tablespoon of oil with the lemon juice, dill, salt, and pepper. Brush the mixture over the salmon fillets.

Cook the fillets about six inches away from the hot coals. Cook for two to three minutes on each side, or according to taste.


Spoon the mushrooms onto a large platter and place the salmon fillets on top. Drizzle with the dressing. Serve immediately.

Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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