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1. Prepare fish fumet: In medium stockpot, melt 3 t. butter. Saute celery, turnips, onions and bones until vegetables are translucent. Add water, thyme, bay leaves and peppercorns. Simmer uncovered on low heat for 1 hour. Strain through chinois or strainer with cheesecloth. Reserve.

2. Season salmon with 1 t. sea salt and black pepper. Set aside. Prepare nage: Heat olive oil in saucepot. Add garlic, leek and asparagus (do not burn). Add salmon. Sear about 2 minutes on each side, spooning vegetables over top for flavor. Add mussels. Gently swirl pot to impart natural essence of shells. Deglaze with white wine. Cover; steam. (Mussels will open and cook quickly.) Simmer for about 3 minutes. Remove salmon and mussels; cover. Add lemon juice and 1 cup fumet. Reduce by half. Season with remaining salt and white pepper. While gently simmering, mount in remaining butter to thicken sauce. Finish with heavy cream.

3. Prepare shaved fennel and asparagus salad.

4. To Plate: Spoon vegetables from nage in center of plate. Gently pour sauce around vegetables. Place cooked salmon on top. Arrange 5 mussels around salmon. Garnish with shaved fennel/asparagus salad.

Shaved Fennel/ Asparagus Salad with Meyer Lemon Vinaigrette
Method: Prepare Meyer lemon vinaigrette: Combine oil, vinegar, lemon juice, salt and pepper. Whisk until naturally emulsifies. Set aside. In separate bowl, combine tarragon, lemon grass, thyme and lemon zest. In medium saucepot, bring salted water to a boil. Add fennel and asparagus. Cook until asparagus begins to turn bright green. Transfer fennel and asparagus to ice bath to cool. Dry on paper towel. Combine fennel and asparagus with herbs. Toss in lemon vinaigrette. Hold for service.