My friend Janet has impeccable timing. Just when I was feeling like I was going to fall into the well and never be able to climb out, she showed up with this lovely apron that she made just for me!
Janet's company, Decades of Style, specializes in reproducing vintage patterns, and I got to be the lucky recipient of this test pattern.
It's hard to stay depressed when you're decked out in such finery, with salmon and chanterelle mushrooms on the stove.
Ah, sometimes it's the little things that get you through life. Thanks, Janet!
Here is a pretty simple recipe that a friend and I bastardized:
Take 2 pieces of salmon and sear them, skin side down, for 4 minutes in a hot non-stick skillet in about a tablespoon of butter.
Flip them over, sprinkle w/ salt and pepper and about a tablespoon of chopped capers, a clove of minced garlic, and a couple pinches of chopped fresh dill. Cook until it's just done, and then transfer to an oven proof dish and keep it warm in a 200-250 degree oven.
Now, add another tablespoon of butter to the pan (but don't wipe it out!) and add about 2 big fat handfuls of chanterelle mushrooms that you've coarsely chopped. Sautee the mushrooms for a few minutes and add a little dollop of dijon mustard and about a half cup of half & half, plus a couple splashes of white wine. Shake the pan and let it get good and hot and bubbly, but don't burn it!
Now pull the fish out of the oven, squeeze a lemon all over the fish, and transfer the fish to your serving plate. Next sprinkle the remaining bits from the fish pan (stray capers, cooking juices, etc..) into the mushroom pan. Give it a quick stir, add another splash of white wine, and pour the whole mixture over the salmon.
Enjoy, and try not to wipe your greasy fish hands all over your pristeen apron!
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