I am inspired by the stories and traditions passed down from generation to generation. Norwegian cooking at its simplest and most elaborate. That’s what you will find here. Seasonal cooking, local ingredients, local artisans, and simple gatherings.  READ MORE...

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August 2021

August 12, 2021

Pan-Seared Salmon with Buttery Chanterelles & Barley

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Pan-Seared Salmon with Buttery Chanterelles & Barley
Pan-Seared Salmon with Buttery Chanterelles & Barley
Pan-Seared Salmon with Buttery Chanterelles & Barley

This post is made in partnership with Kvarøy Arctic Salmon

Before summer eases into autumn, it gifts us with a few more incredible edibles to brighten up our plates. One of them, found along the mossy green floor of the forest with their curved caps and yellow hue, is the chanterelle mushroom.

It’s an elegant mushroom, fragrant and delicate, and likes to keep the same company, pairing well with butter, herbs, cream, and, of course, rich meats and seafood. With some beautiful Kvarøy Arctic salmon filets in the fridge, it felt right to create a main dish that highlights both the chanterelle from the forest and salmon from the sea, giving both of them the ability to shine in their simplicity while being complimentary to one another.

For a bit of texture and substance, I’ve married in chewy barley, one of the oldest grains in Norway and still the largest crop grown here. Together, along with some butter, shallots, and thyme, they make a simple and yet luxurious meal.

Pan-Seared Salmon with Buttery Chanterelles & Barley
Pan-Seared Salmon with Buttery Chanterelles & Barley

This dish of pan-seared salmon with chanterelles and barley is rich and fragrant. I suggest serving it alongside a green salad tossed lightly in a zesty vinaigrette to balance the richness.

Pan-Seared Salmon with Buttery Chanterelles & Barley

Serves 4

For the buttery chanterelles and barley:

  • 3 tablespoons oil, divided
  • 2 shallots, thinly sliced
  • 5 ½ ounces (156 g) chanterelles
  • 4 tablespoons (56 g) butter
  • 2 cloves garlic, minced
  • Couple of fresh thyme sprigs
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 cups (720 ml) cooked barley

For the salmon:

In a large frying pan, heat 2 tablespoons of the oil over medium-high heat. Add the shallots and cook for 5 to 8 minutes or until softened and starting to brown. Transfer the shallots to a bowl.

In the same pan, add the remaining 1 tablespoon oil and chanterelles and cook, occasionally stirring, for about 8 minutes or until the chanterelles have released their juices and turned golden-brown on all sides. Add the butter, garlic, thyme sprigs, salt, and pepper, and cook 2 minutes longer. Add the cooked barley and shallots, toss to combine, and season to taste. Transfer to a serving dish and cover to keep warm.

In the same frying pan, heat 2 tablespoons oil over medium-high heat. Season the salmon filets with a generous amount of salt and pepper. Add the filets to the pan, skin side up, and cook, undisturbed, for about 4 minutes before turning and cooking for another 3 minutes, or until the salmon is cooked to your preference. Place the filets on top of the barley and serve immediately with a bright green salad on the side.

Nevada Berg

Nevada is a utah native and norwegian by heart. When not crafting culinary delights she enjoys her family time and tending to her animals. You most certainly can find her perusing her property for wild berries.

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