Seared Salmon with Chanterelles
2 salmon filets, skinless, 5 oz each
3/4 cup diced, lightly smoked bacon
1 Tbsp olive oil
8 potato ‘balls’ (made by using a melon baller on a large russet potato)
3 cups chanterelle mushrooms, carefully cleaned
3/4 cup minced shallots
6 oz clam juice
4 Tbsp heavy cream
1 Tbsp each parsley, tarragon, lemon thyme – chopped
2 tsp cold butter
2 cups fresh baby spinach, dressed with oil and vinegar, seasoned with salt & pepper
2 Tbsp diced tomato in balsamic vinegar and olive oil (garnish)
Cook potato balls in salted, boiling water for 7 minutes or until just cooked. Set aside on paper towel to dry.
In a skillet, render bacon over moderate heat until just crisp. Set aside the bacon but leave the fat in the pan. Add chanterelles and cook about 5 minutes, adding more oil if nessesary. Add shallots, cook additional 6 minutes. Add clam juice. Cook 4-5 minutes. Add cream, cook until liquid just coats the back of a spoon (about 4 minutes). Stir in herbs and swirl in cold butter. Set aside. Adjust seasoning.
Season salmon filets with salt and freshly ground pepper. In very hot non-stick pan, sear salmon for about 6 minutes on first side, then flip and cook 3 minutes on second side.
Evenly distribute chanterelles and sauce between two warm dinner plates. Heap spinach leaves onto center of each plate. Place salmon filet directly on top of spinach. Top with diced tomato for a colorful, fragrant finish.
Serve and enjoy. Try a well-chilled glass of Sauvingon Blanc with this dish. Bon appetit!