Adapted from a recipe from Eric Ripert
The Soy-Mustard Vinaigrette:
For the Salmon:
Mix together the soy sauce, mustard, lemon juice and olive oil in a small bowl. Add salt and pepper to taste, and stir in the thyme and parsley. Set aside.
Place the oil in a medium frying pan and heat over medium heat. Add the two fillets of salmon and saute for about 4 minutes on each side, until the rice paper is lightly browned or crispy to the touch.
For the Mushrooms: Trim the ends off the mushrooms and cut them in half, depending on size. Heat oil in a frying pan over medium heat. Add the minced shallot and garlic and saute until soft. Add the mushrooms and season to taste with salt and pepper. Add the white wine and reduce adding the butter to create a silky delicate sauce. Add the herbs to the pan and remove from the heat.
To plate, place a fillet on top of a bed of mushrooms. Sprinkle the soy-mustard vinaigrette on top of the salmon.