3 Tbsp. butter
5 shallots, minced
18 ounces morels, trimmed, cleaned and sliced
3/4 cup bottled clam juice
3/4 cup dry white wine
3 Tbsp. whipped cream
2 tsp. chopped fresh tarragon or 1/2 tsp. dried
6 8-ounce salmon fillets
fresh lemon juice
2 Tbsp. butter, melted
Melt 3 tablespoons butter in heavy large skillet over medium heat. Add shallots and saut 2 minutes. Increase heat to medium-high. Add Morels; saut until beginning to brown, about 8 minutes. Add clam juice and wine; boil until liquids have almost evaporated, about 20 minutes.
Add cream to mushrooms; boil until thickened, about 1 minute. Mix in chopped tarragon. Season with salt and pepper.
Preheat broiler. Arrange salmon skin side down on broiler pan. Brush with lemon juice, then butter. Broil until just cooked through, without turning, about 6 minutes. Sprinkle with salt and pepper. Transfer to plates. Spoon Morels over.