Seared Salmon with Mushroom Ragout

Rub the porcini mushrooms with a damp paper towel to clean and cut into thick slices. Peel and finely chop the shallots.

Heat 1 tablespoon of the oil in a skillet. Sauté the shallots until soft. Add the mushrooms and cook on high heat for 2 minutes, while continuously stirring. Stir in the flour, cover and cook for 2 minutes.

Stir in the soy creamer and bring to a boil. Season with salt and pepper to taste and 1 tablespoon of the lemon juice.

Rinse salmon fillets under cold water, pat dry and season with salt and white pepper to taste. Drizzle with the remaining lemon juice. Heat the remaining oil in a skillet over high heat. Add the salmon and cook until golden on both sides, about 3 minutes. Coarsely crush the red pepper in a mortar.