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Olive Oil Poached Salmon With Chanterelles And Asparagus

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Ingredients

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

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