6 crimini mushrooms, sliced (or other wild mushroom)
1/4 cup red wine
1/2 tsp dried thyme or herbes de provence
salt and pepper to taste
12 ozs or more wild salmon fillet
1 1/2 tbsp canola oil
Start making the mushroom sauce. Heat 1 tbsp butter plus 1 tbsp olive oil in a sauce pan or skillet over medium heat. When melted, add the shallot, cook until it begins to soften, about 3-4 minutes. Add the garlic and cook for a another minute.
Stir in the mushrooms, along with salt and pepper to taste. Cook for about 5 minutes, until the mushrooms begin to soften.
Add the red wine and the thyme, cook for about 5 more minutes, until the wine has been reduced by about 1/2 and the mushrooms are fully cooked.
Finish the sauce by melting in another tbsp of butter, and stirring to incorporate it into the sauce. Turn the heat down to very low and cover to keep warm as you cook the salmon.
Start cooking the salmon by heating the canola oil in a skillet on medium-high.
When the pan is good and hot, add the salmon, skin side down. Sprinkle a little extra oil on top along w a touch of salt. Don’t touch the fish for about 4 minutes.
After searing the salmon on the skin side for 4 minutes, flip the fish with a spatula. Cook on the flesh side for another 2 to 3 minutes. Remove salmon from heat and let it rest for a few minutes covered loosely with foil. The fish should still be very moist and have a dark orange color inside.
Cut a portion of salmon for each person, and served topped with some mushroom sauce.
This makes extra mushroom sauce that can be used with your side dish or another meal.