• Fast

Ingredients

1. Four 6-ounce skinless, center-cut salmon fillets
2. 1/4 cup fresh orange juice
3. Salt
4. 4 tablespoons plus 2 teaspoons unsalted butter
5. 1 garlic clove, minced
6. 1 pound sliced cremini or oyster mushrooms
7. Freshly ground pepper
8. 8 medium scallions or ramps, cut into 2-inch lengths
9. 1/2 cup dry white wine
10. 1/2 cup vegetable stock, fish stock or low-sodium broth
11. 1/4 cup heavy cream

Directions

1. Preheat the broiler. Lay the salmon fillets in a baking dish and pour the orange juice over them. Season with salt; let stand for 5 minutes. Turn the fillets; let stand for 5 minutes longer.
2. Meanwhile, in a large skillet, melt 4 tablespoons of the butter. Add the garlic and cook over moderately high heat until fragrant. Add the mushrooms; season with salt and pepper. Cover and cook over moderately high heat, until the mushrooms have released their liquid, 5 minutes. Stir in the scallions and cook uncovered over high heat, stirring occasionally, until browned, 5 minutes. Add the wine; boil for 1 minute. Add the stock and cream and simmer for 3 minutes. Season with salt and pepper.
3. While the sauce simmers, transfer the salmon to a rimmed baking sheet, skinned side down. Top each fillet with 1/2 teaspoon of the remaining butter. Broil 5 inches from the heat for 5 minutes, without turning, until richly browned and just cooked. Spoon the sauce on plates, set the salmon on top and serve.