Instructions: Stir shallots with 3 tablespoons oil, 2 tablespoons chopped thyme, 2 teaspoons chopped garlic, and salt and pepper to taste. Place on shallow baking pan and roast at 350 F 12 minutes. Clean and trim mushrooms. Roast on separate shallow baking pan at 450 F 8 minutes. In heavy saucepan, heat 2 tablespoons oil. Add roasted shallots and 2 cloves garlic. Cook on medium high heat until shallots and garlic begin to caramelize (they will appear to be coated with a golden brown syrup). Add 2 sprigs thyme, tarragon and vermouth. Continue to cook on medium high until liquid reduces by half. Add chicken broth and cream. Turn down heat to medium and cook until liquid again reduces by half. If sauce separates, put in blender on high speeD with 1 teaspoon melted butter.) In saucepan, heat shallot mixture, mushrooms, and any juices from baking pans on medium heat. Meanwhile, brush salmon with remaining 1 tablespoon olive oil and grill or broil 5 to 6 minutes; turn. Grill 5 to 6 minutes more until salmon is opaque and flakes easily. Spoon mushroom sauce over salmon.

6 servings.

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