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Atlanta’s Aria is a beautiful restaurant particularly perfect for celebrating special occasions, and this dish they shared with us is itself a beautiful celebration, of perfect seasonal ingredients. Sweet Vidalia spring onions, applewood smoked bacon, and tender, fresh green peas—both whole and puréed with butter and chicken stock—harmonize with Copper River king salmon for an elegant taste of spring. A little heavy cream adds a bit of richness while a lemony pea shoot salad brings extra lightness, and both tie it all together. If you find fresh chanterelles or trumpet mushrooms alongside late spring peas and onions at the farmers market, buy some and sauté them to add to the dish.
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To make the salmon:
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