Pan Seared Salmon With Asparagus Lemon Salad, Red Wine Reduction And Watercress Puree

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4 cups dry red wine

2 shallots, chopped

1 sprig rosemary

4 sprigs thyme

4 stems basil

Kosher salt and freshly ground black pepper

1 bunch fresh green asparagus, trimmed and cut into 2-inch pieces

1 tablespoon olive oil

2 shallots, cut into 1/4-inch rings

1 lemon, zested and juiced

2 to 3 tablespoons olive oil

4 (6-ounce) salmon fillets

1 bunch watercress, washed and stems removed

1/4 cup extra-virgin olive oil

1 lemon, juiced

1 sprig basil, leaves only

Pinch kosher salt and freshly ground black pepper

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