1 1/2   c            Mushrooms -- quartered
   1       c            Shiitake mushrooms -- stems
                        .  removed
     1/2   c            Enoki mushrooms
   1       c            Chicken broth -- low sodium
   1       tb           Thyme -- chopped
   2       cl           Garlic -- crushed
   1       tb           +1 tsp olive oil
   4                    Salmon fillets -- 3-4oz each
     1/4   ts           Salt
  1. In medium saucepan, combine white, shiitake and
  enoki mushrooms, broth, thyme and garlic. Bring to a
  boil; reduce heat to low and simmer 5 minutes.
  2. Meanwhile, heat a large nonstick skillet over
  medium-high heat. Add oil and heat until very hot.
  Sprinkle salmon with salt; place in skillet, skin-side
  down. Invert another large skillet over salmon and
  cook 6 minutes. Do not turn salmon.
  3. To serve, place salmon on dinner plates, skin-side
  up. Serve with equal amounts of mushrooms and broth