Salmon With Wild Mushroom Ragout

• 4 tablespoons butter, plus
• 2 tablespoons melted butter
• 5 shallots, minced
• 18 ounces wild mushrooms, can be mixed
• 3/4 cup bottled clam juice
• 3/4 cup dry white wine
• fresh lemon juice
• 3 tablespoons whipping cream
• 1/2 teaspoon dried tarragon
• 6 salmon fillets

1. Melt the 4 tbsp butter in a large skillet over med. heat. Add the shallots and saute 2 minute Increase heat to med-high. Add mushrooms and saute until beginning to brown, about 8 minute
2. Add clam juice and wine. Boil until liquids are syrupy and almost evaporated, about 20 minute
3. Add cream and boil until thickened, about 1 minute Mix in tarragon, season with salt and pepper.
4. Preheat broiler or grill. Place salmon skin side down on rack. Brush with lemon juice, then the melted butter. Broil or grill, without turning, until just cooked through, about 7-8 minutes. Transfer to plates. Spoon mushroom mix over the top.

butter, butter, shallots, mushrooms, clam juice, dry white wine, lemon juice, whipping cream, tarragon, salmon

Taken from www.food.com/recipe/salmon-with-wild-mushroom-ragout-239379 (may not work)