Salmon and Chanterelles Baked in Parchment Recipe – Sunset Magazine

Name: 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

www.sunset.com

Salmon and Chanterelles Baked in Parchment

View full recipe on www.sunset.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sunset.com.

Share this recipe:

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