Salmon with Spring Vegetables

Name: Salmon with Spring Vegetables
Ingredients: Salt; 16 sugar snap peas, trimmed; 2 baby turnips, peeled, trimmed, and cut into 1⁄2"-thick batons; 1 cup fresh shelled peas; 10 spears asparagus, trimmed and cut into 2" pieces; 8 baby artichokes, outer leaves removed and discarded down to tenderest inner leaves, trimmed, and halved lengthwise; 5 tbsp. butter; 2 tbsp. extra-virgin olive oil; 12 oz. chanterelles, cleaned and quartered; 1 clove garlic, peeled and minced; Freshly ground black pepper; 2 baby leeks, trimmed, cut into 1⁄2"-thick rounds, and washed; 1⁄2 small bulb fennel, trimmed and thinly sliced crosswise; 4 (6-oz.) pieces center-cut fresh salmon, preferably chinook, or king, salmon; Leaves of 10 sprigs parsley, chopped; 4 chives, chopped; 4 small carrots, peeled, trimmed with 1⁄2" of the stem left intact, and cut into thirds; 1⁄2 cup crisp white wine, such as Roland Lavantureux Chablis

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Use wild Pacific Chinook salmon and the freshest vegetables you can find for this dish.

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Ingredients

Salt
16 sugar snap peas, trimmed
2 baby turnips, peeled, trimmed, and cut into 1⁄2"-thick batons
1 cup fresh shelled peas
10 spears asparagus, trimmed and cut into 2" pieces
8 baby artichokes, outer leaves removed and discarded down to tenderest inner leaves, trimmed, and halved lengthwise
5 tbsp. butter
2 tbsp. extra-virgin olive oil
12 oz. chanterelles, cleaned and quartered
1 clove garlic, peeled and minced
Freshly ground black pepper
2 baby leeks, trimmed, cut into 1⁄2"-thick rounds, and washed
1⁄2 small bulb fennel, trimmed and thinly sliced crosswise
4 (6-oz.) pieces center-cut fresh salmon, preferably chinook, or king, salmon
Leaves of 10 sprigs parsley, chopped
4 chives, chopped
4 small carrots, peeled, trimmed with 1⁄2" of the stem left intact, and cut into thirds
1⁄2 cup crisp white wine, such as Roland Lavantureux Chablis