What a delightful pairing and so easy to put together when we have the season for chanterelles 🙂
For the salmon filet just lets make a simple glaze from sweet Thai chili , lemon juice and lemon zest , a little apricot jam , salt & pepper ; pan sear the filet skin down first in a little sunflower oil ( or other light oil ) , turn over when skin is crisp , sear for a minute then brush the glaze on ; finish cooking in the preheated oven at 425 for about 10 mins .
Meanwhile get a skillet nicely hot , add sunflower oil and a little unsalted butter ; get the cleaned chanterelles in the hot pan , toss to sautee well , sprinkle a bit of salt & pepper and a very gentle squeeze of lemon ; do not over cook , keep them just soft and tender .
Top the sockeye salmon filet with the mushrooms and serve with your nice choice of sides