1-2 salmon filets
4 tbsp. extra virgin olive oil
2 scallions, chopped
2 cloves garlic, crushed
1 lb. mushrooms
1/2 c. chicken broth
1/4 c. white wine (use a white wine you would drink, as opposed to cooking wine which may be too salty)
3 tbsp. heavy cream

Heat 2 Tbsp. of the oil, add chopped scallions and sauté in a large frying pan until nearly cooked. Add garlic and sauté until soft. Add mushrooms and chicken broth. Simmer until liquid is reduced by half. Transfer to a small saucepan, but do not clean out the frying pan (any liquid still coating the side of the pan will add to the flavor of the salmon).

Add white wine to the mushrooms, cook on low until sauce begins to thicken, add heavy cream. Simmer until cream is thoroughly incorporated.

Add the rest of the oil to the frying pan. Slice the salmon filets into 4-5 inch sections, and lay salmon skin side down in pan. Cook salmon for a couple of minutes on each side (longer on the side with the skin on). Salmon should still be pink in the middle, but tender and flaky. Place salmon sections skin side down on a plate, spoon mushroom reduction over the top.