FOR THE SALSA VERDE: Combine the shallots, lemon juice, and garlic in a medium bowl. Let stand 5 minutes. Stir in the capers, cornichons, anchovies and lemon zest. Stir enough oil into the caper mixture to emulsify. Just before serving, stir in the parsley, chervil, tarragon, and chives. Season the salsa verde to taste with salt and pepper.
FOR THE SALMON: Pour enough oil into a heavy large saucepan to reach depth of 4 inches (about 4 cups). Heat the oil over low heat to 120 degrees F. Submerge the salmon fillets into the hot oil and cook until the salmon is almost cooked through and the center is warm, about 15 minutes for medium-rare. Using a slotted spatula, carefully transfer the salmon fillets to a plate lined with paper towels to drain excess oil.
TO SERVE: Spoon the corn over the center of each of four large dinner plates. Place the salmon atop the corn on each plate. Arrange the chanterelle mushrooms around the salmon. Sprinkle the salmon with the fleur de sel and pepper. Drizzle the salsa verde on the plate around the salmon.
* Fleur de Sel is an all natural sea salt from Brittany France. It is unprocessed, unrefined, and unadulterated, with a complex flavor balance of the sea and minerals. It is comprise of small flaky crystals, and has a moist texture and slightly grey/pink cast. It is most commonly used to finish a dish, and is a natural compliment to fresh raw vegetables and salads.
Sauted Chanterelle Mushrooms and Sweet White Corn Serves 4 2 tablespoons extra-virgin olive oil 1 small Vidalia or Maui onion, minced 4 ears of white corn, kernels removed from cob 1/4 cup chicken broth 8 sprigs fresh thyme, leaves removed and minced 8 ounces fresh chanterelle mushrooms, cleaned 2 tablespoons minced shallot 1 tablespoon minced fresh Italian parsley Heat 1 tablespoon of oil in a heavy large skillet over medium heat. Add the onion and saut until tender but not brown, about 10 minutes. Add the corn and saut until tender, about 5 minutes. Add the chicken broth and thyme. Simmer until the broth is reduced by half, about 2 minutes. Season to taste with salt and pepper.
Heat the remaining 1 tablespoon of oil in another heavy large skillet over medium-high heat. Add the mushrooms and saut until they are golden brown, about 5 minutes. Add the shallot and saut 1 minute longer. Season the mushroom mixture to taste with salt and pepper. Stir in the parsley.
During the springtime, Executive Chef, Mark Sullivan of The Village Pub, likes to serve fresh asparagus, fava beans, and fingerling potatoes with the salmon. And during the hot months of summer when the corn is sweet, he pairs the salmon with a ragout of sweet white corn and chanterelle mushrooms (see recipe for vegetables below). Sullivan pairs this salsa verde, a tangy green Italian sauce, because its bold acidic flavors makes the perfect compliment to the flavors of the rich salmon, sweet corn, and chanterelle mushrooms. Sullivan suggests infusing the olive oil with garlic cloves and/or fresh herbs, such as basil or thyme, before poaching the salmon