Food Experts: SALMON WITH RED WINE-MOREL SAUCE

INGREDIENTS

1 1/2-ounce package dried morel or porcini mushrooms

1 cup boiling water

2 tsp cornstarch

2 tsp 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 tsp butter

2 tsp lemon juice

½ tsp salt, divided

½ tsp freshly ground pepper, divided

1 ¼ lb wild-caught salmon fillet, skinned (see tip) and cut into 4 portions

1. 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.
2. 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 1/2 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 1 1/2 cups, 10 to 14 minutes.
3. 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 1/4 teaspoon each salt and pepper.
4. Meanwhile, season salmon with the remaining 1/4 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 sauc