Ingredients (serves 4)

2 oz. olive oil (divided)
15 sprigs of fresh thyme
10 garlic cloves
5 oz. sliced button mushrooms
5 oz. julienne Shitake mushrooms
2 oz. minced shallots
4 6-oz. pieces of salmon, skin on
Salt & pepper to taste
2 oz. butter
2 oz. truffle oil
Micro thyme (optional)

DIRECTIONS
In sauté pan, heat 1 oz. olive oil at medium heat with thyme sprigs and garlic cloves. Cook for about 2 minutes until you have a nice light brown color on the garlic. Add the mushrooms and sauté until caramelized. Add shallots and cook through. Remove the garlic cloves and thyme sprigs and set aside to cool.

Pat the salmon skin dry with paper towel and score the skin. Season salmon with salt and pepper.  Heat sauté pan, with 1 oz. olive oil until starting to smoke. Add the salmon (skin in oil) for about 2 to 3 minutes. Flip over and finish in 375° oven for about 5 to 8 minutes until you reach your desired doneness. 

Rewarm mushrooms and add salt and pepper, butter and truffle oil. Serve the salmon on plate with skin facing up. Place hot mushrooms on top of salmon and add a pinch of micro thyme on top.

Enjoy!