Alder Roasted Salmon with Rosemary Polenta and Wild Mushroom-Pearl Onion Ragout

Polenta:

1 tablespoon butter

1 teaspoon chopped garlic

1 tablespoon chopped shallots

1 tablespoon chopped fresh rosemary leaves

1 small red pepper, minced

3 cups chicken stock

2 cups half-and-half

2 cups polenta

1/4 cup grated Parmesan

1 tablespoon chopped fresh parsley leaves

Kosher salt and freshly ground black pepper

1 tablespoon olive oil

Ragout:

2 teaspoons olive oil

1 teaspoon chopped garlic

1/2 cup peeled pearl onions

2 cups assorted wild mushrooms

3/4 cup white wine

2 tablespoons cold unsalted butter, cut into small pieces

Kosher salt and freshly ground black pepper

Salmon:

3 pounds wild king salmon, cut into 6 to 8-ounce pieces, skin on

1 tablespoon olive oil

1/8 teaspoon each kosher salt and freshly ground black pepper