Crispy-Onion Entangled Atlantic Salmon with Potato-Celery Root Mash and Orange Thyme Reduction

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1-ounce olive oil

1/2-ounce chopped Spanish onion

 plus 1 medium sized onion, sliced, separated into rings

1/2-ounce garlic, minced

1-ounce fresh thyme leaves, chopped, plus sprigs for garnish

2 ounces chardonnay

1 cup freshly squeezed orange juice, strained

1-ounce water

1 Yukon gold potato, small, peeled, rough chopped

1 celery root, small, peeled, roughly chopped

1 Atlantic salmon fillet (7 ounces), skinless, pin bones removed

1-ounce seasoned (salt, pepper, thyme) flour

3 asparagus spears, cut in half

2 ounces stone-ground cornmeal

3 orange segments