Salmon with Citrus Sauce and Potatoes with Chanterelles

The bounty of nature is in today. We have fresh salmon just caught out of the ocean and fresh chanterelle mushrooms picked in the woods.

4 fresh salmon steaks

Salt and pepper

3 cloves garlic

2 tablespoons butter

2 tablespoons olive oil

1 tablespoons lemon juice

1 tablespoon lime juice

1 tablespoon orange juice

½ teaspoon salt

2 large Idaho potatoes

¼ cup butter

¼ pound chanterelle mushrooms

1 clove minced garlic

1/2 cup grated parmesan cheese

Salt and pepper

Slice potatoes into very thin slices. Cut chanterelles, or other mushrooms, into small pieces and cook for about 5 minutes in butter and garlic. In a small baking dish make a layer of one of the sliced potatoes and drizzle half of the mushrooms and butter over them, sprinkle with salt and pepper and half of the cheese. Repeat for the second potato.

Start the charcoal.

Bake the potatoes in the oven for about 30 minutes at 375. Turn the oven off and let the potatoes set while you cook the salmon and sauce.

In a small saucepan heat butter and olive oil and add garlic. Sauté garlic for a few minutes and stir in lemon, lime and orange juice and season with salt and pepper.

Place the potato casserole under the broiler for about 5 to 10 minutes to brown.

Sprinkle salmon steaks with salt and pepper and grill on a barbeque for 5 to 10 minutes on each side. Place salmon on a platter with the citrus sauce. Serve with the potatoes.