Chanterelle Crusted Salmon with Cream Sauce

4 Salmon Fillets (6 - 8 oz each, Copper River Red if available)
1 Tablespoon Unsalted Butter
Uncle Mik's Chanterelle Seasoning
1/4 Cup Chardonnay or Riesling Wine

Preheat oven to 400 degrees and remove skin from salmon. Apply a liberal amount of Uncle Mik's Chanterelle Seasoning to both sides of salmon.

Heat large skillet to medium, add butter. Place salmon fillets in skillet, turning over after 3 minutes. Continue to cook for 2 more minutes.

Remove salmon from skillet and place in baking dish with the wine. Place in oven 5 - 8 minutes, depending on thickness of fillets and how done you prefer your salmon.

Using the skillet that the salmon cooked in, prepare the Chanterelle Cream Sauce while the fillets are in the oven.

Chanterelle Cream Sauce

1/4 Cup Chardonnay or Riesling Wine
1 Cup Heavy Cream
2 Teaspoon Uncle Mik's Chanterelle Seasoning

Over medium heat, de-glaze skillet with the wine, let it reduce down to about half.

Add heavy cream and Uncle Mik's Chanterelle Seasoning to taste and reduce to a thin sauce.

Remove fillets from oven and top with ChanterelleCream Sauce.

Serves 4. ENJOY!