Canola oil
4 (6-ounce) salmon fillets
3 shallots, minced
2 mushrooms, minced
8 ounces mussel juice
4 ounces fish stock
1 lemon, juiced
1/2 pound butter
1-ounce sesame oil
Salt and pepper, to taste
In skillet add oil saute salmon. In saucepan combine shallots, mushrooms, mussel juice, fish stock and lemon juice. Heat until sauce is reduced by 3/4. Whip in butter. Add sesame oil and strain. Emulsify with hand blender. Season with salt and pepper to taste.
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