Salmon Fillets with Wild Mushroom Ragout

Salmon Fillets with Wild Mushroom Ragout
Adapted from a recipe in the October,1993 edition of Bon Appetit Magazine, this recipe is a perfect way in which to serve fresh chanterelles: the flavors of the white wine, the salmon, and the cream blend perfectly with the wild, woodsy flavor of the mushrooms to make a memorable meal.

3 tablespoons butter
5 shallots, minced
18 ounces fresh Chanterelle mushrooms
3/4 cup bottled clam juice
3/4 cup dry white wine
3 tablespoons whipping cream
2 teaspoons chopped fresh tarragon
6 salmon fillets, about 6-8 ounces each
Fresh lemon juice
2 tablespoons butter, melted
Fresh tarragon sprigs


Melt the butter in a heavy skillet over medium heat. Add the minced shallots and sauté for 2-3 minutes.

Increase the heat to medium-high and add the mushrooms. Sauté until they begin to brown. This should take about 8 minutes.

Add the bottled clam juice and the white wine. Boil the mixture until the liquid have reduced and become syrupy. This should take roughly 20 minutes.

Add the whipping cream to the mixture and boil until thickened, about 1 minute.

Stir in the chipped fresh tarragon and season with salt and pepper.


Preheat the broiler.


Arrange the salmon, skin side down, on the broiler pan. Brush the fillets with lemon, then with the melted butter. Sprinkle with salt and pepper. Broil just until cooked through, without turning, about 6 minutes.

Transfer the filets to a plate and spoon the mushrooms over the top. Garnish with tarragon sprigs and slices of fresh lemon.

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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