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Ingredients

• 1 tablespoon  canola oil
• 4   6-ounce salmon fillets with skin
•   Salt and freshly ground pepper
• 4 tablespoons  unsalted butter
• 1 pound  oyster mushrooms, sliced
• 1   large shallot, minced
• 1   garlic clove, minced
• 1 teaspoon  chopped thyme
• 1/2 cup  dry red wine
• 1/2 cup  low-sodium chicken broth

Description

Jason Franey Makes The Most Of The Superb Mushrooms That Grow In The Pacific Northwest -- For Instance, Pairing Sauteed Chanterelles With Roasted Salmon And Figs In A Red Wine Sauce. Since Chanterelles Are Not Always Easy To Find (and Are Expensive), Oyst

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