Instructions: ***Cornichons are small cucumbers, similar to gherkins.

To make salsa verde: Soak shallots and garlic with lemon juice and let rest several minutes. Add capers, cornichons, anchovies and lemon peel. Cover with oil, then add herbs (this sequence prevents discoloration). Sauce should be vibrant and bold in flavor.

Makes 1 1/2 cups.

To make salmon: In a medium saucepan over very low heat, add 4 cups olive oil and warm to about 190 degrees. Place salmon in oil. (At the restaurant, much more oil is used to ensure salmon is submerged completely; the fish is not turned during cooking. Home cooks who prefer to use less oil need only make sure the salmon is submerged halfway, but must also turn fish halfway through cooking.) Let fish cook 10 minutes; turn and cook another 10 minutes for medium rare. Or you can cook slightly longer if you prefer fish cooked through more.

In another medium saucepan, saute onion in 1 tablespoon of olive oil over medium heat for about 10 minutes, just until it becomes translucent, but not brown. Add corn and cook another 5 minutes. Add chicken stock, thyme, and salt and pepper. Simmer until stock evaporates by half.

In a saute pan over medium-high heat, saute chanterelles in 1 tablespoon olive oil for 3-5 minutes, or until they start to turn golden brown. Add shallots, salt and pepper, and cook another minute. Remove from heat; sprinkle with parsley.

To serve: Spoon 1/4 of corn into center of each of four plates. Place 1/4 of chanterelles around plate. Place a piece of salmon on top of corn, and garnish with salsa verde and fleur de sel.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.