This is SO good! I served it with steamed Asparagus. I couldn't find morels, so I used dried porcinis instead. It looked very fancy and my husband loved it. It's a long time to be working, buy you're busy the entire time and it's worth it. The only problem I had was skinning the salmon. It was difficult and tedious. But the fish I got had a great flavor and everything just went together beautifully. Loved it.
Salmon with Red Wine-Morel Sauce
From EatingWell: November/December 2010
Dried mushrooms give this rich red-wine sauce an almost meaty flavor. Look for them in the produce department of well-stocked supermarkets or specialty grocers. If you’re not a fan of salmon, try the recipe with halibut instead. Serve with barley tossed with parsley and steamed broccolini. To double: Prepare a double batch of sauce in the large skillet, increasing reduction time as needed. Cook 2 1/2 pounds of salmon in two batches, adding oil as necessary.