1½-ounce package dried morel or porcini mushrooms 1 cup boiling water 2 teaspoons cornstarch 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided ⅓ cup finely chopped shallots ¾ cup dry red wine 1 cup seafood stock or bottled clam juice (see Note) 1 teaspoon butter
1-2 teaspoons lemon juice
½ teaspoon salt, divided ½ teaspoon freshly ground pepper, divided 1¼ pounds wild-caught salmon fillet, skinned (see Tip) and cut into 4 portions
Combine mushrooms and boiling water in a small bowl. Soak until the mushrooms are softened, 12 to 15 minutes. Strain the soaking liquid through a paper towel-lined sieve into a bowl. Rinse the mushrooms; finely chop. Stir together 1 tablespoon of the soaking liquid and cornstarch in a small bowl. Heat 2 teaspoons oil in a large skillet over medium heat. Add shallots and cook, stirring, until softened, about 2 minutes. Add the mushrooms and cook for 1 minute more. Stir in wine and cook, stirring, until reduced to about ½ cup, 2 to 3 minutes. Add the remaining soaking liquid and seafood stock (or clam juice) to the pan. Bring to a simmer and cook until the sauce is reduced to 1½ cups, 10 to 14 minutes. Stir the cornstarch mixture and stir it into the simmering sauce. Cook, stirring, until slightly thickened, 1 to 2 minutes. Remove from the heat and stir in butter, lemon juice and ¼ teaspoon each salt and pepper. Meanwhile, season salmon with the remaining ¼ teaspoon each salt and pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the salmon and cook until just cooked through, 3 to 5 minutes per side. Serve with the mushroom sauce.