Poached Salmon with Shiitake Mushrooms

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Ingredients:
1 bulb fresh fennel, trimmed, chopped
4 stalks celery, chopped
1 large yellow onion, peeled, chopped
1 cup dry white wine
3 cups water
1 bay leaf
6 coriander seeds
6 black peppercorns
1 tsp. salt
5 sprigs Italian parsley
1/2 lemon, sliced
1 clove garlic, peeled
1 tsp. extra-virgin olive oil plus 1 1/2 tablespoons, divided
2 large carrots, trimmed, peeled, sliced
1 oz. fresh ginger, peeled, chopped
1 small onion, chopped
Salt and pepper to taste
2 cups chicken broth
4 salmon fillets (6 ounces each)
6 oz. fresh shiitake mushrooms (small), stems removed
1 lb. fresh baby spinach, washed and drained
2 tsp. butter

Preparation:
Prepare poaching liquid by combining first 12 ingredients in a large pot.  Bring to boil on high heat; reduce heat and simmer 20 minutes.  Strain and reserve liquid.

Heat 1 teaspoon olive oil in large, deep skillet.  Add carrots, ginger and onion; add salt and pepper to taste.  Cook on medium-high heat until carrots start to get tender, about 5 minutes.  Add 1 3/4 cups broth; bring to boil on high heat; reduce heat to simmer.  Simmer 30 minutes.  Purée in blender in 2-3 batches.  Pass mixture through fine strainer to remove any large pieces.  Taste and adjust seasoning, as needed.  Set aside.

Season salmon with salt and pepper.  Place reserved poaching liquid in large deep skillet or fish poacher.  Bring to boil on high heat.  Place fish in single layer in liquid and reduce heat to very low.  Salmon should be covered by liquid.  Poach about 4-5 minutes.  Poaching times will vary depending on thickness of fish and preference for doneness.  To check for doneness, remove one salmon fillet and insert knife or fork in center and gently pull apart. 

Heat 1 1/2 tablespoons olive oil in deep skillet.  Add mushrooms and sauté on medium-high heat until tender and nicely browned.  Set aside.

In large, deep skillet, place remaining 1/4 cup broth, spinach and butter.  Cook on high heat until spinach wilts, stirring frequently, about 2-3 minutes.

Mound spinach in centers of 4 dinner plates.  Place salmon fillets on top.  Spoon sauce on opposite sides of salmon.  Top sauce with mushrooms.  Serve immediately.