Salmon With Chanterelles and Slow Roasted Tomatoes
Preheat oven to 400 F
Toss tomatoes with two tablespoons olive oil, fresh thyme and salt and pepper in a bowl.
Meanwhile, add 1 tablespoon olive oil to a medium saute pan over medium-high heat. Add onions and saute for 5 minutes. Add a pinch of salt and pepper while cooking. Add garlic and stir for another 2 minutes. Remove onion mixture to a plate and set aside. Add pan back to the heat and add butter. Once butter is melted add chanterelle mushrooms and a pinch of salt and pepper and saute for 5 minutes. Reduce heat and cook another 3 minutes until mushrooms are soft and mushroom juices begin to collect in the pan.
Heat another medium pan with remaining tablespoon of olive oil over medium high heat. Sprinkle the salmon with salt and pepper. Once the pan is hot, add it to the pan, flesh side down. Cook the salmon for 4 minutes (depending on thickness) flip and cook another 4 minutes, (again depending on thickness). Place salmon on a platter or slice into three portions. Top with slow cooked tomatoes and chanterelles.