Poached Salmon With Asparagus Rice Pilaf

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1 quart chicken or vegetable stock

2 large shallots

2 tablespoons olive oil

1 1/2 cups basmati rice

1/4 cup fresh lemon juice

1 1/2 teaspoons salt + salt to taste

Freshly ground pepper to taste

1 pound thin asparagus

1 lemon

2 tablespoons white wine vinegar

1 bay leaf

4 salmon fillets (you can leave skin on), about 8 ounces each

5 to 10 parsley sprigs or a few green onions

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