Polenta:

• 1 tablespoon butter
• 1 teaspoon chopped garlic
• 1 tablespoon chopped shallots
• 1 tablespoon chopped fresh rosemary leaves
• 1 small red pepper, minced
• 3 cups chicken stock
• 2 cups half-and-half
• 2 cups polenta
• 1/4 cup grated Parmesan
• 1 tablespoon chopped fresh parsley leaves
• Kosher salt and freshly ground black pepper
• 1 tablespoon olive oil

Ragout:

• 2 teaspoons olive oil
• 1 teaspoon chopped garlic
• 1/2 cup peeled pearl onions
• 2 cups assorted wild mushrooms
• 3/4 cup white wine
• 2 tablespoons cold unsalted butter, cut into small pieces
• Kosher salt and freshly ground black pepper

Salmon:

• 3 pounds wild king salmon, cut into 6 to 8-ounce pieces, skin on
• 1 tablespoon olive oil
• 1/8 teaspoon each kosher salt and freshly ground black pepper