Grilled Salmon With Oyster Mushroom Sauce

• 4 6 oz. salmon fillets, boned and skin removed
• 4 TB butter
• 1 clove garlic, minced
• 12 oz. Oyster mushrooms, chopped coarsely
• 1 cup good white wine
• 1 3/4 cups chicken broth
• 1/4 cup cream or half and half
• 1 tsp. Fines herbes, divided
• 1 1/2 tsp. cornstarch dissolved in 1/4 cup of watter

1. Prepare grill or barbeque for direct heat method of cooking. Prepare salmon fillets by rinsing under cold water and patting dry. Melt 2 TB butter; add minced garlic and 1/2 tsp. Fines Herbes. Brush salmon fillets with butter mixture top and bottom.
2. Melt remaining 2 TB butter in a medium saute pan. Add mushrooms; saute until juices are rendered. Add white wine, chicken broth and Fines herbes. Simmer until reduced by half. Add cream; stir to blend. Add cornstarch mixture to thicken slightly and adjust seasonings to taste.
3. While mushroom sauce is reducing, grill salmon, basting with butter mixture when turning fillets.
4. Spoon a generous pool of sauce on the plate. Center grilled fillet on the sauce and garnish with chopped Italian parsley, if desired.

salmon, tb butter, clove garlic, oyster mushrooms, white wine, chicken broth, cream, fines herbes, cornstarch

Taken from www.epicurious.com/recipes/member/views/grilled-salmon-with-oyster-mushroom-sauce-1201772 (may not work)