Olive Oil Poached Salmon with Chanterelles and Asparagus
Poaching salmon in olive oil makes it even richer. This technique also works especially well with white-fleshed fish. More Amazing Seafood Recipes
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.