Directions:

1. Pickled Shiitake Mushrooms: Break off the woody stems from shiitake mushrooms. Cut mushrooms into quarters. Mix mushrooms, shallots, fresh thyme leaves, marjoram leaves and sprig of fresh rosemary in medium bowl. Heat a small dry nonstick skillet until hot. Add fennel seed, whole allspice, whole cloves and whole peppercorns; toast until fragrant. Remove from heat. Stir in dried currants and kosher salt. Bring water, olive oil, sherry wine vinegar, garlic and sugar to boil in small saucepan on medium high heat. Reduce heat and simmer 2 minutes. Pour over mushroom mixture. Add toasted spice mixture; toss to coat well. Refrigerate 4 hours or overnight.
2. Yukon Gold Potato and Pea Purée: Cut Yukon Gold potatoes into 1-inch cubes. Cook in boiling water 15 minutes or until tender. Remove potatoes from heat. Drain well. Place in mixer bowl with paddle attachment. Add butter, kosher salt and ground black pepper; mix on low speed to break up potatoes. Slowly add milk and mash potatoes until desired consistency. Stir in Spring Pea and Scallion Puree until well mixed. Prepare 30 minutes before serving.
3. Spring Pea and Scallion Purée: Heat olive oil in small saucepan on medium heat. Add minced green onions, shallots and minced garlic; sauté 1 to 2 minutes or until lightly browned. Add dry white wine; bring to a boil. Reduce heat and simmer 1 minute. Add frozen peas, chicken broth and kosher salt; simmer 5 minutes or until peas are tender. Place mixture in blender and purée until smooth. Prepare 30 minutes before serving.
4. Preheat oven to 350°F. Season salmon fillets with salt and pepper.
5. Heat oil in large ovenproof skillet on medium heat. Add salmon; sear each side 2 minutes or until well browned. Transfer skillet to the oven.
6. Roast 5 minutes or until salmon flakes easily with fork.
7. Place 2/3 cup of hot Yukon Gold Potato and Pea Purée in the center of each serving plate. Top with 1 cooked salmon fillet. Serve immediately with ¼ cup Pickled Shiitake Mushrooms.