Salmon and Chanterelles Baked in Parchment Recipe – Sunset Magazine

Ingredients

• 1 cup thinly sliced leeks (about 4 oz.; see notes), white and pale green parts only
• 4 pieces boned, skinned salmon fillet (about 6 oz. each)
• 1/2 pound fresh chanterelle mushrooms (see notes), cleaned (see below) and sliced
• 2 teaspoons olive oil
• 1/4 cup dry white wine
• Salt and pepper