Whole Grilled Salmon with Chanterelle Oyster Mushrooms
An impressive, fire-kissed whole salmon stuffed with herbs and paired perfectly with buttery, pan-seared oyster mushrooms.
45 Mins
Medium
4 Tbsp. unsalted butter
2 Tbsp. grapeseed oil
1 lb. oyster mushrooms, halved
2 sprigs thyme
2 garlic cloves, smashed
Kosher salt and pepper
1 4–5-lb. whole salmon, cleaned
1 lemon, sliced
4 sprigs dill
4 sprigs thyme
2 sprigs tarragon
3 Tbsp. olive oil
Sauté oyster mushrooms, thyme, and garlic in butter and oil until golden brown. Set aside.
Remove the backbone and pin bones from the salmon. Stuff with lemon, dill, thyme, and tarragon, then tie with twine.
Grill salmon over medium-low heat for 12-18 mins per side. Let rest.
Remove skin, break salmon flesh onto a platter, and top with warmed oyster mushrooms.
Oyster mushrooms are one of the most nutritionally complete plant foods available. Learn why they belong in your kitchen every week... Read More