Six 5-ounce center-cut salmon fillets
Salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
1 shallot, finely diced
2 cups wild mushrooms, cut into 1-inch pieces
1 cup green beans, trimmed and blanched
2 tablespoons fresh parsley leaves, finely chopped
Pink Shrimp Hollandaise, recipe follows
3 tablespoons white wine vinegar
1 bay leaf
1 sprig fresh thyme
1/4 teaspoon salt
Freshly ground white pepper
4 large egg yolks
1 cup clarified unsalted butter
1 cup cooked pink shrimp
2 tablespoons fresh lemon juice
2 tablespoons fresh parsley leaves, chopped
3/4 teaspoon cayenne pepper
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