1 lb salmon, skinless and boneless
1/3 C. extra virgin olive oil + more for sauteing
1/2 C. balsamic vinegar
white wine or sherry
2 - 3 cloves garlic, minced
4 green onions, diced
1 pound mushrooms, sliced
2 T butter
Pour 1/3 C olive oil and 1/2 C balsamic vinegar into a zip-lock plastic bag and add the salmon. Marinate in the refrigerator for at least an hour...preferably 3 or 4 hours.
In a large skillet melt the butter over medium heat; add a little olive oil to help prevent the butter from burning. Saute the green onions for a few minutes over medium heat, then add the garlic and mushrooms and cook for about 2 more minutes, stirring often. Remove the vegetables to a bowl; add the salmon to the same saute pan and cook over medium-high heat briefly to brown each side a bit. Add a couple of splashes of sherry or white wine and top with cooked mushroom mixture, cover and cook over low heat for a few minutes. Salmon is done when it flakes with a fork and the center has just turned opaque. Do not overcook!
Serve with the juices from the pan over rice or garlic mashed potatoes.