Seared Salmon with Indian-Inspired Cream Sauce

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Ingredients
4 (6 ounce) fillets fresh salmon
salt and black pepper to taste
1 tablespoon butter
2 medium onions, diced
8 cloves garlic, minced
1 cup chopped portobello mushrooms
1 cup fresh porcini mushrooms, cleaned and sliced
1/2 cup diced fennel bulb
1/2 cup diced celery
1 teaspoon curry powder
1/2 teaspoon saffron
2 cups chicken broth
1 cup heavy cream
1 tablespoon butter
4 sprigs chopped fresh parsley for garnish
4 lemon slices for garnish
2 tablespoons thinly sliced green onion for garnish
Directions
Season each fillet with salt and pepper; set aside.
Melt 1 tablespoon butter in a large skillet over medium heat. Stir in onions and cook until they soften and turn translucent, 5 to 7 minutes. Add garlic and cook 1 minute more. Combine mushrooms, fennel, and celery with onions and cook until vegetables have softened, about 5 to 7 minutes. Season with curry powder, saffron, salt and pepper to taste; cook 2 more minutes. Pour in chicken broth and cook 5 minutes longer, stirring occasionally. Stir in heavy cream and simmer 5 minutes.
Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat and place salmon fillets in pan, skin side down. Turn up heat to high to sear fillets; cooking two minutes on each side.
Prepare serving platter by spooning mushroom sauce over the bottom. Place salmon fillets on top, drizzling additional sauce over fish. Garnish with parsley, lemon slices, and green onions.