In a pan over medium heat melt the butter. Brown the echalots for 30 seconds and add the mushrooms, tarragon, parsley and season with salt and pepper. Cook for 3 minutes.
Add the wine, cover the pan and reduce the heat to low and cook for 10 minutes or until the mushrooms are tender. Uncover the pan and add the sherry. Boil the mixture for 1 more minute.
Season the salmon fillets with salt and pepper.
Heat the oil in a pan over high heat. Place the salmon fillets with the skin facing down and seal for 2 minutes. Pass the pan to the oven and cook for 5-6 more minutes or until the salmon is opaque when you cut it.
Serve the steaks on your plates and add 3-4 tablespoons of the mushroom sauce on each one.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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