Salmon Nantua

  • Yield 6 servings

This beautiful entree stars tender fillets of grilled salmon and is topped with a savory shrimp sauce and garnished with healthy vegetables.


6 -- salmon fillets
1 medium onion, chopped
8 medium mushrooms, sliced
1 1/2 teaspoons butter
2 tablespoons flour
2 tablespoons melted butter
1 cup chicken stock
1/4 cup whipping cream
1 cup mayonnaise
-- Tabasco sauce to taste
-- Salt and pepper to taste
8 ounces cooked shrimp
3 -- bay leaves
36 -- asparagus spears, steamed
12 -- cucumber slices


  1. Grill salmon until cooked through, keep warm.
  2. Saute onion and mushrooms in 1 1/2 teaspoons butter in large saucepan; remove with slotted spoon.
  3. Blend flour into 2 tablespoons melted butter in saucepan.  Add chicken stock, cream, mayonnaise, Tabasco sauce, salt and pepper; mix well.  Stir in shrimp, bay leaves and sauteed onion mixture.  Cook over very low heat for 2 minutes or until thickened, stirring constantly; discard bay leaves.
  4. Arrange 6 asparagus spears on each of 6 serving plates.  Top each with 1 salmon fillet.  Spoon sauce over salmon; top with 2 slices cucumber.  Serve immediately.


Recipe reprinted with permission from The Junior League of Wheeling’sThe Best of Wheeling (Wheeling, West Virginia, 1994).



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