4 six-ounce pieces of salmon filet (I prefer skin on)
1 lb. of asparagus, cut into 2, 4-inch pieces from each stalk
6 to 8 ounces of morel mushrooms, cleaned, cut depending upon the size
1 ½ TBL. chopped shallots
1 cup sweet onion, diced
1 TBL chopped chives
4 ounces of chicken stock
2 TBL. butter
4 TBL. olive oil
1 tsp. lemon juice
1 tsp. chopped parsley
Salt and Pepper
Add 1 TBL olive oil to a medium-sized sauté pan warming over medium heat. Add onions and sauté till translucent but not browned. Season with salt and pepper and add two ounces chicken stock and bring to a boil. Puree in a blender. Set aside.
On high heat, heavy-bottomed sauté pan with 1 TBL oil. When the oil is almost smoking, add mushrooms. Turn often till lightly browned and then add 1 TBL shallots. Cook 1 minute more and then add 2 oz. chicken stock. Cook until most of the stock is absorbed by mushrooms.
Season both sides of salmon with salt and pepper. Heat 1 TBL oil in large sauté pan. When the oil is almost smoking, add fish skin side down. Cook 3 to 4 minutes, turn and cook another two minutes (depending upon the thickness of fish).
Once fish is started, heat butter and ½ TBL shallots in another large saucepan. When butter is melted add asparagus and 2 oz. chicken stock cover and cook 4 – 5 minutes till tender. Season with salt and pepper.
Warm onion coulis in a small saucepan, add 1 TBL extra virgin olive oil, lemon juice chives, and season with salt and pepper. Transfer asparagus to the middle of 4 plates. Place a piece of fish on top of asparagus. Re-warm mushrooms and add parsley. Spoon mushrooms over top of fish. Spoon onion coulis around fish and serve.
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