Salmon with Chantrelles

Yields:	4 servings
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In a large skillet, melt butter over medium heat.

Add chantrelles. Cover with a buttered round of waxed paper and lid.

Cook 5 minutes until tender.

Remove chantrelles with a slotted spoon, reserving pan juices.

Set chantrelles aside.

Poached Salmon: Add salmon, stock, wine, and shallots to pan juices in skiller.

Bring to a boil. Reduce heat to medium-low.

Cover and simmer 10-12 minutes until fish flakes in center of thickest part when tested with a fork.

Using 2 spatulas, carefully turn fish over halfway through cooking time.

Remove salmon with a slotted spatula, reserving pan juices.

Cover salmon and keep warm.

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Very pleased to find this. Have been looking everywhere for a version similar to this one. The lime juice is a nice twist.