Salmon Fillets with Chanterelle Ragout
serves 4

For a lighter version, substitute evaporated non-fat milk for the cream.

4 salmon fillets, about 6 ounces each
1 pound fresh chanterelles, chopped
1 tablespoon olive oil
1 tablespoon butter
2 medium shallots, chopped
2 Tbs fresh thyme leaves, chopped
Salt and pepper
1/3 cup heavy cream or half-and-half

Preheat oven to 450º. Rinse salmon fillets, pat dry and place in an oiled baking dish. Sprinkle with salt and pepper. Bake, uncovered, for about 10 minutes, until just cooked through.

While salmon is in the oven, heat a heavy dry skillet over high heat. Add chanterelles and sauté until the mushrooms have released their juices and soaked them back up again. Add olive oil and butter. When butter has melted, add shallots and cook, stirring, until shallots are soft and translucent. Stir in thyme and salt and pepper to taste. Set aside until salmon is cooked.

When salmon is cooked, reheat mushroom mixture over medium-high heat. Stir in cream and cook for a minute or two longer, until cream bubbles and thickens.  Spoon mushroom mixture over salmon and serve immediately.