Salmon fillet
1 bay leaf
1 tsp. sweet basil
1/2 c. finely minced onion
1/2 c. chopped parsley
Dash pepper
1 tsp. salt
1 c. red wine
2 tbsp. butter
1 jar oysters
1 jar mushrooms

Skin salmon. Cut into 8 ounce steaks. Place fish, red wine, bay leaf, basil, onions, parsley, pepper and more red wine to almost cover fish. Cover and poach. Put salmon on platter. Reduce stock. Add lemon juice and butter. Saute oysters in butter. Top salmon fillets with oysters and mushrooms. Pour over reduced stock. Garnish with lemon slices and parsley.