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1
Heat the chicken stock in a medium saucepan.
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2
Add the chanterelle trimmings, cover and simmer over low heat for 10 minutes.
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3
Strain the broth and discard the trimmings.
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4
In a large skillet, heat the extra-virgin olive oil until shimmering.
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5
Add the chanterelles, season lightly with salt and pepper and cook over moderately high heat, stirring, until dry and golden brown, about 8 minutes.
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6
Add the garlic and cook, stirring frequently, until fragrant, about 3 minutes.
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7
Transfer the chanterelles to a plate.
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8
Add the mushroom broth to the skillet and boil until reduced to 1 cup, about 10 minutes.
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9
Return the chanterelles to the skillet.
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10
In a large saucepan of boiling salted water, cook the asparagus until almost tender, about 2 minutes.
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11
Remove from the heat and cover.
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12
Season the salmon with salt and pepper.
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13
In a large, deep skillet, heat the pure olive oil until shimmering.
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14
Add the salmon and cook over moderate heat for 3 minutes.
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15
Using a spatula, carefully turn the fillets and simmer until just cooked through, about 3 minutes longer.
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16
Bring the chanterelles to a boil and remove from the heat.
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17
Add the thyme and whisk inthe butter, 1 tablespoon at a time.
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18
Season with salt and pepper.
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19
Spoon the sauce into warmed shallow bowls.
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20
Set a salmon fillet in each bowl, spoon the Three Onion Risotto beside it and garnish with the asparagus.
