Salmon with Chantrelles

Directions

1. 1
   In a large skillet, melt butter over medium heat.
2. 2
   Add chantrelles.
3. 3
   Cover with a buttered round of waxed paper and lid.
4. 4
   Cook 5 minutes until tender.
5. 5
   Remove chantrelles with a slotted spoon, reserving pan juices.
6. 6
   Set chantrelles aside.
7. 7
   Poached Salmon: Add salmon, stock, wine, and shallots to pan juices in skiller.
8. 8
   Bring to a boil.
9. 9
   Reduce heat to medium-low.
10. 10
    Cover and simmer 10 to 12 minutes until fish flakes in center of thickest part when tested with a fork.
11. 11
    Using 2 spatulas, carefully turn fish over halfway through cooking time.
12. 12
    Remove salmon with a slotted spatula, reserving pan juices.
13. 13
    Cover salmon and keep warm.