1 salmon fillet (1/2-lb.), or 2 12-ounce fillets

2 T. extra virgin olive, plus about 1 tsp. for the baking sheet

Salt and freshly ground pepper

1 lb. white or cremini mushrooms, rinsed briefly and wiped dry

2 T. extra-virgin olive oil

2 shallots, minced

2 to 4 garlic cloves (to taste), minced

2 tsp. chopped fresh thyme or rosemary (or a combination), or 1/2 to 1 tsp. dried

1/4 C. dry white wine, such as sauvignon blanc

 

Preheat the oven to 300ºF. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top. Season with salt and pepper. Fill a roasting pan with boiling water and place it on the oven floor. Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat. Meanwhile, cook the mushrooms. Heat a large, heavy frying pan over medium-high heat and add 1 T. of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the mushrooms and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, and herbs. Stir together, add 1/2 tsp. salt and freshly ground pepper to taste, and cook, stirring often, for another 1 to 2 minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the wine and cook, stirring often and scraping the bottom of the pan, until the wine has just about evaporated. Taste and adjust seasonings. Remove from the heat. Serve the salmon with a spoonful of mushrooms on top or on the side.