Salmon Fillets with Wild Mushroom Ragout

This is not the "everyday" sort of dinner you're likely to be serving teenagers. This is special, and should be prepared on a special evening, preferably a romantic summer evening. It was adapted from a recipe in the October, 1993 edition of Bon Appetit Magazine. This is really a perfect way in which to serve fresh chanterelles: the flavors of the white wine, the salmon, and the cream blend perfectly with their wild, woodsy flavor to make a memorable meal.