You probably won't make the parsley foam, but if you do, you'll need to blanch about 3 cups of parsley sprigs, shock them in iced water, then squeeze out as much of the water as possible. From there you'll need to puree it until smooth and the chlorophyll is released, without letting the puree get too hot or else the color will turn black. Immediately chill the puree so that it will retain it's color. Meanwhile, heat 1.5 cups of chicken stock along with 2 Tbsp. of unsalted butter and 1 tsp. lecithin. Remove from the heat and stir in enough of the puree until it turns a bright green color. Foam using an immersion blender and season to taste with salt.
For the rest of the dish:
Roasted Mushrooms (you'll need a lot more than five. This is good with a mixture of different fresh kinds): Pre-heat oven to 400. Quarter the mushrooms, and toss with EVOO, chopped fresh thyme, thinly sliced garlic, salt, and fresh cracked pepper. Lay them evenly on a baking sheet pan (lined with a silpat if you have it) and roast in the oven until tender and a light golden brown. Remove and re-season if needed.
Caramelized Onion Jam: Saute about 4 cups of diced onion on medium heat until they are caramelized and very soft. Deglaze with a little balsamic vinegar, and add about 2 Tbsp. unsalted butter. Season to taste with kosher salt, and season generously with fresh cracked black pepper. The texture should resemble a compote or jam-like consistency.
Pesto Crusted Salmon: Heat oil in a saute pan until smoking. Season both sides of the salmon with salt and pepper, and sear until golden brown on both sides. Remove from the pan and finish cooking in the 400 degree oven until medium doneness, about 4-6 minutes. Remove the salmon and evenly spread the pesto on each piece. Serve with the roasted mushrooms, onion jam, and parsley foam.
