Ingredients

• 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

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Instructions

1. 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.;