Saute the morels in butter (Butter Sautéed Morels Recipe). Slice them into disks.
In a separate pan, sweat the shallot in oil until translucent.
Pour in the balsamic vinegar, simmer to reduce its volume by half.
Add the cooked morel slices, lemon juice and 5 tbsp of butter. Stir the butter in slowly over low heat, adding it in pieces rather than all at once.
If the balsamic mixture has gotten too sweet, add a little more lemon juice to brighten it up. Place the sauce on the back of your stove (off the burners, but still warm), until you’re ready to serve it.
Cut the salmon into individual servings and pan sear them (How to Pan Sear Fish).
Serve the salmon with some of the “beurre rouge” drizzled over the top. Make sure each plate gets some of the morel pieces.
