Roasted Salmon With Oyster Mushrooms In Red Wine

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1 tablespoon canola oil

Four 6- to 8-ounce salmon fillets with skin

Salt and freshly ground pepper

4 tablespoons unsalted butter

1 pound oyster mushrooms, sliced

1 large shallot, minced

1 garlic clove, minced

1 teaspoon chopped thyme

1/2 cup dry red wine

1/2 cup low-sodium chicken broth

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