- 3 cups chicken stock or canned low-sodium broth
- 1 pound chanterelles or other wild mushrooms, stems trimmed and reserved, large mushrooms halved
- 1 tablespoon extra-virgin olive oil
- Salt and freshly ground pepper
- 2 garlic cloves, minced
- 24 thin asparagus (about 1 pound)
- 8 skinless center-cut salmon fillets (4 ounces each)
- 2 cups pure olive oil
- 1 teaspoon thyme
- 4 tablespoons cold unsalted butter, cut into tablespoons
- Three Onion Risotto
- 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.
- 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.
- In a large saucepan of boiling salted water, cook the asparagus until almost tender, about 2 minutes. Remove from the heat and cover.
- 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.
- 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.
The chanterelle sauce can be made early in the day and rewarmed before serving.
An intense, complex red with sweet fruit and some oak, such as a Pinot Noir, will play off the intense, complex flavors of the salmon, chanterelles and risotto.