For the salmon1. Season the salmon fillets with salt and pepper on all sides.
Brush the top of 1 sheet of phyllo with melted butter and fold the sheet in half; brush the top with butter again.
Place the salmon fillet on one side and roll it in the phyllo dough.
Repeat 3 times and reserve.2.
For the sauce, put the shallots in a medium saucepan and add the wine and vinegar.
Place over high heat and bring to a boil.
Boil until the shallots are only about half covered with liquid, about 7 minutes.3.
Lower the heat to medium and begin whisking in the butter 1 piece at a time.
Keep the sauce at a slow simmer throughout the process, pulling the pan off the heat as necessary to keep it from getting too hot.
Season with salt and pepper.4.
Divide the canola oil in between two nonstick pans and heat over medium heat; add two fillets of salmon to each pan and sauté the salmon for about 4 minutes on each side, until golden brown and a metal skewer can be easily inserted into the fish and, when left in for 5 seconds, feels just warm when touched to the lip.5.
To serve, slice the salmon into 3/4 inch pieces and arrange on the plate.
Drizzle the red wine sauce around the fish and serve the mushroom casserole on the side.
For the mushroom casserole1. To prepare the mushrooms, trim the ends and cut them in half, depending on size.2.
Preheat oven to 400 degrees F.3.
Heat an ovenproof cast-iron casserole over medium heat with the canola oil.
Add the minced shallot and garlic and lightly sauté until soft.
Add the prepared mushrooms and season to taste with salt and pepper.
Add the butter and roast the mushrooms until tender and lightly browned, about 10-15 minutes.4.
Remove the casserole from the oven; place the pan on medium-high heat and add the chicken stock.
Reduce the chicken stock enough to glaze the mushrooms; add the herbs to the mushrooms and adjust the seasoning.