2 cups mixed mushrooms, sliced (I used shiitake and button mushrooms)
1 tbsp. fresh tarragon or thyme, chopped
1 large shallot, diced
3 tbsp. butter
1/3 cup red wine
1/2 cup heavy cream
12 to 14 ozs salmon fillet
1 tbsp olive oil
salt & pepper to taste
Make the sauce. Melt butter in a skillet over medium heat. Sauté shallot until it begins to soften, about 5 minutes.
Stir in the mushrooms, cook for about 4 minutes until the mushrooms begin to sweat.
Add the wine, and cook until the mushrooms are reduced by half, about 5 minutes. Turn off heat and stir in the cream. Add the tarragon or thyme, and pepper to taste. Cover to keep warm while grilling the salmon.
Preheat a grill to medium high. Brush the salmon fillet with olive oil, and place the salmon on the grill skin side down. Grill covered for 4 minutes, then carefully turn the fish over to grill for another 2 to 3 minutes.
Remove salmon to platter to rest. Gently reheat the sauce if needed as the salmon rests.
Portion the salmon, and serve with a topping of the mushrooms sauce. Enjoy with a good Pinot Noir!