Preheat oven to 300°F.
Sauté 3 ounces (about 2 large) minced shallots in 1 tablespoon olive oil and let cool. Place both types of salmon in the Electrolux Masterpiece blender and process until smooth. Add sautéed shallots, 4 eggs and salt and pepper to taste, start blender on low and slowly add 10 ounces heavy cream.
Use a pastry bag to pipe mixture into silicone molds. Cover tops of mousse with a piece of plastic wrap, place on a rimmed baking sheet with a warm-water bath and bake until the center of the mousse reaches 165°F, about 40 minutes.
Let cool, remove from molds, cover with plastic wrap and keep refrigerated.
Red Pepper Coulis:
Char peppers by holding them over the flame of a gas stove or roasting them in a 425°F oven for 25 minutes. Cool the peppers in ice water, peel off the skin, remove the seeds and dice.
In a large saucepan, heat 1/2 cup olive oil over medium-low heat, then add 2 cloves garlic, minced, 1 to 2 sprigs fresh thyme and the diced peppers. Lower heat and slowly cook until peppers are soft and tender. Salt and pepper to taste and process in blender on soup mode until smooth.
White Asparagus Salad:
Wash and peel 3 to 4 stalks of asparagus, then use a mandoline or vegetable peeler to shave them into thin strips. Season with salt and pepper, then toss with the juice of 1 lemon and a tablespoon of good olive oil. Let sit for about 10 minutes in the refrigerator before serving.
Dice one onion and sauté in a saucepan with 1 to 2 tablespoons olive oil over medium heat until translucent. Add 10 small tomatoes, quartered, 1 clove garlic, thinly sliced, and 32 ounces chicken stock. Cook down until mixture comes together, about 15 minutes.
Add salt and pepper to taste and use the Electrolux Masterpiece immersion blender to puree until smooth. Strain to remove seeds and skin.
Thoroughly rinse 1 cup red quinoa, place in a saucepan with half of the liquid and cook over medium heat, adding more liquid if necessary, until quinoa is tender with a little crunch, about 15 minutes. Add a tablespoon of butter if desired.
Beurre Blanc Sauce:
Mince 5 large shallots and sauté over medium-low heat with 1 tablespoon butter until lightly browned. Deglaze the pan with 1 cup dry white wine and cook over medium heat until liquid has reduced and only 1/4 remains. Strain, return to saucepan, add salt and pepper and remove from heat.
Using the immersion blender, incorporate 14 tablespoons softened butter into the liquid and emulsify. To warm the sauce without completely melting the butter, this can be done in a bowl over a hot water bath immediately before serving.
To complete the dish, warm the salmon mousse in a 220°F oven for 10 minutes. Place warmed coulis in the bottom of the plate, make a small mound of warmed quinoa and place the salmon mousse on top. Arrange the chilled asparagus on top of the mousse and spoon the beurre blanc over the dish. Garnish with dill if desired.