1. In a large sauté pan over high, heat 1 tablespoon of the olive oil. Add the mushrooms and sauté until well-browned, about 8 to 10 minutes. Lower the heat to medium-high, then add the shallots and onion. Sauté for 6 to 8 minutes, or until the onion becomes soft. Add the potatoes and continue to cook until the potatoes are tender and beginning to brown. Season with the soy sauce and black pepper.
2. In another large sauté pan over medium-high, heat the remaining tablespoon of olive oil. Cook the salmon fillets for 4 to 5 minutes per side, or to desired doneness. Serve each piece of salmon with the shiitake hash. Top everything with a sprinkling of scallions.
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