Olive Oil Poached Salmon with Chanterelles and Asparagus

• MAKE-AHEAD

Ingredients

1. 3 cups chicken stock or canned low-sodium broth
2. 1 pound chanterelles or other wild mushrooms, stems trimmed and reserved, large mushrooms halved
3. 1 tablespoon extra-virgin olive oil
4. Salt and freshly ground pepper
5. 2 garlic cloves, minced
6. 24 thin asparagus (about 1 pound)
7. 8 skinless center-cut salmon fillets (4 ounces each)
8. 2 cups pure olive oil
9. 1 teaspoon thyme
10. 4 tablespoons cold unsalted butter, cut into tablespoons
11. Three Onion Risotto

1. Heat the chicken stock in a medium saucepan. Add the chanterelle trimmings, cover and simmer over low heat for 10 minutes. Strain the broth and discard the trimmings.
2. In a large skillet, heat the extra-virgin olive oil until shimmering. Add the chanterelles, season lightly with salt and pepper and cook over moderately high heat, stirring, until dry and golden brown, about 8 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 3 minutes. Transfer the chanterelles to a plate. Add the mushroom broth to the skillet and boil until reduced to 1 cup, about 10 minutes. Return the chanterelles to the skillet.
3. In a large saucepan of boiling salted water, cook the asparagus until almost tender, about 2 minutes. Remove from the heat and cover.
4. Season the salmon with salt and pepper. In a large, deep skillet, heat the pure olive oil until shimmering. Add the salmon and cook over moderate heat for 3 minutes. Using a spatula, carefully turn the fillets and simmer until just cooked through, about 3 minutes longer.
5. Bring the chanterelles to a boil and remove from the heat. Add the thyme and whisk inthe butter, 1 tablespoon at a time. Season with salt and pepper. Spoon the sauce into warmed shallow bowls. Set a salmon fillet in each bowl, spoon the Three Onion Risotto beside it and garnish with the asparagus.