Instructions: Preheat oven to 450 degrees. Rinse salmon, pat dry and place in an oiled baking dish. Sprinkle with salt and pepper. Bake, uncovered, about 10 minutes, until just cooked through.

While salmon is in the oven, heat a heavy dry skillet over high heat. Add chanterelles and saute until mushrooms have released their juices and soaked them back up again. Add olive oil and butter. When butter has melted, add shallots and cook, stirring, until shallots are soft and translucent. Stir in thyme and salt and pepper to taste. Set aside until salmon is cooked.

When salmon is cooked, reheat mushroom mixture over medium-high. Stir in cream and cook for 1-2 minutes longer, until cream bubbles and thickens. Spoon mushroom mixture over salmon and serve immediately.

Note: For a lighter version, substitute evaporated non-fat milk for cream.

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