Clean the chanterelles, wash them thoroughly and let them drip off on kitchen paper. Depending on size, chanterelles may be halved. Peel and chop the garlic. Wash the parsley, shake dry and chop the leaves coarsely.
Wash the orange with hot water, rub dry and peel half of the peel in zests. Halve the orange and squeeze the juice.
Heat 20 g butter in a frying pan. Add garlic and sunflower seeds to the pan and sauté for about 5 minutes. Add orange juice and simmer for about 10 minutes. Add zest and parsley, season with salt and pepper.
Take the brew from the stove.
Wash the fish, dab dry and season with salt and pepper. Wrap a slice of bacon around each piece of salmon. Heat oil in a pan. Fry the salmon for 5-6 minutes while turning. Heat 20 g butter in a frying pan.
Sauté the chanterelles in it for about 5 minutes. Season to taste with salt and pepper.
Take the salmon out of the pan. Arrange salmon and chanterelles on plates. Drizzle with orange juice and serve immediately.