Because Valentine's Day should be every day, this is a perfect dish for a romantic dinner. The salmon steaks are stuffed and rolled before getting pan fried--simply delicious!

Stuffing:
In a food processor, chop the shallots and the garlic. Add the mushrooms and blend. Add the leek and blend. Add the thyme, tarragon, and walnuts and process briefly. In a saucepan melt the butter on low heat and add the ingredients from the food processor.
Cook on medium heat for 20-30 minutes until the mixture is almost dry; season with salt and pepper. Transfer to a bowl and let cool.

Sauce:
Melt the butter on low heat. Add the chopped shallots. Sweat for 2 minutes until they become colorless. Deglaze with the white wine. Reduce by half. Add the grated ginger and cook for 2 minutes. Add the fish and veal stock and reduce by about 60%. Season with salt and pepper. Verify consistency.

Salmon:
Clean the salmon by removing all the gray fat, and leaving the skin. On a cutting board, place the salmon, meat side down (skin side up). Spread the stuffing on the skin side of the fish, maintaining a uniform thickness for the whole salmon (¼ inch thick). Then, roll the salmon with the stuffing in the center and the meat on the outside. With string, fasten the rolls, being careful not to tie them too tight. Brush the salmon with soy sauce and fry in olive oil until golden brown.