Paprika Seared Salmon With Carrot-Ginger Puree And Red Pepper Coulis

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2 carrots, peeled and medium-diced

1 teaspoon peeled and thinly sliced fresh ginger

2 cups vegetable stock

Kosher salt and freshly ground black pepper

Zest and juice of 1 orange

1 tablespoon olive oil

1 small yellow onion, diced

2 red peppers, stemmed, seeded, and diced

1/2 cup dry white wine

1 cup vegetable stock

1 tablespoon chopped fresh parsley leaves

1 tablespoon vegetable oil

2 (6-ounce) Atlantic salmon fillets

1 tablespoon smoked paprika

Asparagus, Fennel and Corn Saute, recipe follows

3 tablespoons unsalted butter

8 stalks asparagus, blanched, and cut into 1-inch pieces

1 ear sweet corn, kernels removed

1/4 cup fennel, julienned, and blanched

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