Home \ Browse Wild Mushroom Recipes \ Mushroom \ Chanterelles \ Craterellus cornucopioides, C. fallax (Horn of Plenty, Black Trumpet) \ "Blackened" Salmon
My Favourites
Add recipe
Search Recipes
Add to Favourites
My Favourites
Email this recipe
Print this recipe
"Blackened" Salmon
Created by AndrewM, Tuesday, 12 January 2010

Description

Black or Trumpet Chanterelles instead of Cajun...
Ingredients
At a glance
Mushroom
Craterellus cinereus (Black Chanterelle)
Craterellus cornucopioides, C. fallax (Horn of Plenty, Black Trumpet)
Course
Main Dish
Main Ingredient
Seafood
Cuisine
United States & Canada
Serves
4
  • 4 ea. 6 oz. sockeye or king salmon pieces, skin on
  • 3 T. olive oil
  • salt and pepper to taste
  • 1/2 oz. dried Black or Trumpet Chanterelles, powdered in a spice grinder
Methods/steps
  1. Heat oven to 450 degrees.
  2. Place a large well-seasoned cast iron skillet in oven.
  3. Pat dry the fish, and brush top with 2 T. olive oil. Season with salt and pepper and let rest 5-10 minutes.
  4. Spread mushroom powder on a plate. Roll oiled side of fish in mushroom powder to coat lightly but evenly.
  5. Brush remaining oil into hot pan.
  6. Add fish skin side down, well separated.
  7. Return to oven and bake 6-8 minutes or until done.
Reviews
Rate this recipe
Copyright © 2020 Wild Mushroom Recipes
Permission is granted to copy, distribute and/or modify this document
under the terms of the GNU Free Documentation License
Site and Hosting by HawkFeather Web Design