Seared Salmon with Mushroom Teriyaki Cream Sauce

From Food and Drink Holiday 2014 - they used Shiitake mushrooms but I prefer button mushrooms.

1 tbsp _ 2 tbsp vegetable oil, divided
1 tsp garlic finely chopped
2 tsp fresh ginger, peeled and finely shopped
1/2 cup loosely packed mushrooms, coarsely shopped
1/4 cup water
1 tbsp teriyaki or soy sauce
1/2 cup 35% cream
1/2 cup green onions, sliced on an angle into 1/2 inch pieces
250 to 300 g salmon fillet, cut into 4 equal size cubes
Salt to taste
1/4 tsp freshly ground black pepper, or to taste

• In a medium saucepan, heat 1 tbsp vegetable oil over medium heat.  Add garlic and ginger and cook for 1 minute.
• Add mushrooms, stirring, cook for 2 minutes more over medium heat.
• Add water and teriyaki sauce, cook for 2 minutes.
• Add cream and green onions.  Continue cooking until sauce reduces and is thickened to a light sauce consistency, about 4 minutes.  If it thickens too much add 1 tsp or more water to loosen it.  Set aside until salmon is ready.
• In a medium nonstick skillet, heat remaining 2 tbsp vegetable oil over medium high.  Lightly season salmon with salt and pepper and carefully place salmon in skillet, flesh side down.  Cook until golden, about 2 to 3 minutes and flip.  Cook skin side until skin is crispy and salmon is just cooked and still pink in the middle, another 2 to 3 minutes.
• Warm sauce if needed, spoon sauce evenly onto 4 plates, and top with a cube of salmon.

Serves 4