The Sauce: Heat pan and add olive oil. Add 1/2-ounce onion, cook until translucent, add 1/4-ounce garlic, and a pinch of thyme, and stir. Add chardonnay, let reduce. Add orange juice, let reduce again (until syrupy). Add 1-ounce of water, strain and reserve.
The Mash: Simmer potatoes and celery root until tender. Strain and mash, seasoning with salt, pepper, thyme and the remainder of garlic.
The Salmon: Dredge salmon in seasoned flour. Place asparagus spears atop the salmon. Wrap the salmon with the onions. Dredge again in cornmeal, deep fry until golden brown and finish in oven.
Place potato mash in center of plate. Lay the salmon atop with asparagus pointing upward. Ladle the reduction around the plate. Garnish with thyme and orange segments.
Recipe courtesy of chef Derek Wagner of Agora, Providence RI