Salmon with Brown Butter Chanterelles, Hazelnuts & Sage
This fall dish is full of flavor from toasted hazelnuts and savory mushrooms alongside delicious salmon from Norway. Courtesy of cookbook author and award-winning food writer, Nevada Berg. Follow her work on Instagram @NorthWildKitchen and at www.northwildkitchen.com for more.
Cooking time30-40 min
Difficulty levelEasy
Ingredients
Preparation
- Season the salmon fillets with salt and pepper.
- Roughly chop the hazelnuts so you have 1/2 a cup.
- In a frying pan, heat 2 tablespoons oil over medium-high heat. Add the salmon to the pan, skin side up, and cook, undisturbed, for about 4 minutes before turning and cooking for another 3 minutes, or until the salmon is cooked to your preference. Transfer the salmon to a serving platter and cover to keep warm.
- In the same pan, add the chanterelles, and 1 tablespoon of oil if needed, and cook over medium-high heat, occasionally stirring, for about 8 minutes or until the chanterelles have released their juices and turned golden-brown on all sides. Transfer the chanterelles to a bowl.
- In the same pan, melt the butter over medium heat. When the butter begins to sizzle, add the hazelnuts and sage leaves, and cook for about 3 minutes or until the nuts are toasty, the sage is crispy, and the butter is nicely browned.
- Add the chanterelles, toss to combine, and season to taste with salt and pepper. Pour the chanterelle mixture over the top of the salmon filets.
- Garnish with fresh lingonberries (if you have) and serve immediately with bright and acidic sides, such as a zesty vinaigrette salad, sour cream, and seasonal vegetables with a dash of lemon.