Best 4 Whole Grilled Salmon With Chanterelles Recipes
**Grilled Salmon with Chanterelles: A Symphony of Flavors**
Grilled salmon, with its tender, flaky flesh, is a classic summer dish that never fails to impress. When paired with chanterelles, wild mushrooms known for their earthy, nutty flavor, it transforms into a culinary masterpiece. This article presents a collection of grilled salmon recipes that showcase the versatility of this beloved fish. From simple preparations to more elaborate marinades and sauces, these recipes offer a range of options to suit every taste and occasion. Whether you're a seasoned grill master or just starting, you'll find inspiration in these delectable creations. So, fire up your grill, gather your ingredients, and embark on a journey of flavors with grilled salmon and chanterelles.
**Inside the article, you'll find a variety of recipes that explore different dimensions of this classic combination:**
- **Grilled Salmon with Chanterelle Butter:** This recipe keeps it simple, allowing the natural flavors to shine. A compound butter made with chanterelles, shallots, and herbs is slathered over grilled salmon fillets, creating a rich and savory crust.
- **Grilled Salmon with Chanterelle Cream Sauce:** Take your salmon to the next level with a creamy, flavorful sauce. Sautéed chanterelles, shallots, and white wine are blended with cream, creating a luscious sauce that complements the grilled salmon perfectly.
- **Grilled Salmon with Chanterelle Salsa:** If you're looking for something fresh and zesty, this salsa is the way to go. A combination of chopped chanterelles, tomatoes, onions, and cilantro brings a vibrant and tangy touch to the grilled salmon.
- **Grilled Salmon with Chanterelle and Bacon Skewers:** These skewers are a fun and easy way to enjoy grilled salmon and chanterelles. Salmon cubes, chanterelles, and bacon are skewered and grilled, resulting in a smoky, savory appetizer or main course.
- **Grilled Salmon with Chanterelle Risotto:** For a more substantial meal, try this creamy risotto. Sautéed chanterelles and shallots are added to a creamy risotto base, creating a rich and flavorful dish that pairs perfectly with grilled salmon.
These recipes offer a diverse range of options, whether you prefer a simple grilled salmon with a touch of butter, a decadent cream sauce, a refreshing salsa, savory skewers, or a hearty risotto. Each recipe provides step-by-step instructions and a list of ingredients to guide you through the cooking process.
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 SALMON ON THE GRILL WITH FENNEL, LEMON, AND ONIONS
Steps:
- Fire up the grill, with the coals lined up under the fish for direct grilling.
- Sprinkle sea salt generously in the cavity of the fish and over the skin, then stuff it with the onions, lemons, fronds, and herb sprigs. Tie butcher string around the fish in three or four places to hold the stuffing in. In between the string, make deep incisions with your knife through the thickest part of the fish on both sides, all the way down to the spine. (The fish will cook more quickly, and the smoke flavor will get inside the fish better.) Brush both the fish and the grill lightly with oil, dust the salmon skin on both sides lightly with flour, and place the salmon on the grill.
- Grill over medium-hot direct heat, with the cover on and the vents open. When the skin is browned on 1 side, use 2 large metal spatulas to loosen the salmon from the grate and carefully turn over. Continue cooking until just cooked through and an instant read thermometer inserted in the thickest part of the fish registers 135 degrees F to 140 degrees F, about 35 to 40 minutes total cooking time. Remove the fish from the grill and place it on a large platter. Allow the fish to cool for 5 minutes, then remove the butcher string and serve.
GRILLED HERBED WHOLE SALMON
This is for the true salmon lovers who actually like the taste of the salmon and want the freshness to shine through. The ingredients in this recipe perfectly complement the salmon without overpowering it. This meat just melts in your mouth!
Provided by RedVinoGirl
Categories < 4 Hours
Time 1h30m
Yield 8-10 , 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Rinse any ice glaze from frozen salmon under cold water and pat dry.
- Lay out 2 sheets of aluminum foil, double thickness, on a large tray. Coat top layer with nonstick cooking spray.
- Lay half of onions lengthwise across foil. Place salmon over onions.
- Squeeze lemon on both sides of fish. Sprinkle dry seasoning onto salmon.
- Place fresh herbs over, under and into belly cavity (if fish is not frozen).
- Lay out remaining two sheets of foil, double thickness and coat top layer with nonstick spray and place coated side face down onto herbs and salmon.
- Roll up, crimp, and seal all sides to form packet.
- Cook frozen salmon over medium-hot grill (450 F), 5-6 inches from heat for 50-60 minutes, turning packet every 15 minutes.
- Cook until fish is opaque throughout.
- Cook fresh or thawed salmon over medium grill (400 F) 5-6 inches from heat for 45-55 minutes, turning packet over every 15 minutes. Cook until opaque throughout.
Nutrition Facts : Calories 245.5, Fat 15.3, SaturatedFat 3.5, Cholesterol 62.4, Sodium 67.8, Carbohydrate 2.4, Fiber 0.5, Sugar 1, Protein 23.4
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.
Tips:
- Use fresh ingredients. The fresher the ingredients, the better the dish will taste.
- Don't overcook the salmon. Salmon is a delicate fish, so it's important to cook it just until it's opaque in the center. Overcooked salmon will be dry and tough.
- Use a good quality olive oil. Olive oil is a healthy and flavorful oil that will help to enhance the taste of the salmon and chanterelles.
- Season the salmon and chanterelles well. Salt and pepper are essential seasonings, but you can also add other herbs and spices to taste.
- Let the salmon and chanterelles rest before serving. This will help the juices to redistribute and the flavors to meld together.
Conclusion:
This recipe for whole grilled salmon with chanterelles is a delicious and healthy way to enjoy this versatile fish. The salmon is cooked to perfection and the chanterelles add a rich, earthy flavor. This dish is sure to impress your friends and family, and it's easy enough to make for a weeknight meal. So next time you're looking for a healthy and delicious seafood recipe, give this one a try!
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