1. In medium saucepan, combine white, shiitake and enoki mushrooms, broth, thyme and garlic. Bring to a boil; reduce heat to low and simmer 5 minutes.

2. Meanwhile, heat a large nonstick skillet over medium-high heat. Add oil and heat until very hot. Sprinkle salmon with salt; place in skillet, skin-side down. Invert another large skillet over salmon and cook 6 minutes. Do not turn salmon.

3. To serve, place salmon on dinner plates, skin-side up. Serve with equal amounts of mushrooms and broth