Ingredients
4 6 oz. salmon fillets, boned and skin removed
4 TB butter
1 clove garlic, minced
12 oz. Oyster mushrooms, chopped coarsely
1 cup good white wine
1 3/4 cups chicken broth
1/4 cup cream or half and half
1 tsp. Fines herbes, divided
1 1/2 tsp. cornstarch dissolved in 1/4 cup of watter
Preparation
Prepare grill or barbeque for direct heat method of cooking. Prepare salmon fillets by rinsing under cold water and patting dry. Melt 2 TB butter; add minced garlic and 1/2 tsp. Fines Herbes. Brush salmon fillets with butter mixture top and bottom.
Melt remaining 2 TB butter in a medium saute pan. Add mushrooms; saute until juices are rendered. Add white wine, chicken broth and Fines herbes. Simmer until reduced by half. Add cream; stir to blend. Add cornstarch mixture to thicken slightly and adjust seasonings to taste.
While mushroom sauce is reducing, grill salmon, basting with butter mixture when turning fillets.
Spoon a generous pool of sauce on the plate. Center grilled fillet on the sauce and garnish with chopped Italian parsley, if desired.
