Preheat the oven to 225°F.
Put the aromatic vegetable mix on a baking sheet and lay the pieces of salmon on top. Season the salmon with salt and pepper and put in the oven to slow-roast for about 25 minutes, until slightly translucent in the center.
While the salmon is cooking, make two sauces—the chicken liver sauce and a bacon vinaigrette. For the chicken liver sauce, heat the oil in a sauté pan. Season the livers with salt and pepper and add to the hot oil. Cook over medium heat for 1 minute, turn the livers over, and add the caramelized onions and the toasted coriander seeds. Continue to cook until the livers are still a bit pink on the inside, 3 to 5 minutes.
Pour in the red wine and bring to a boil, scraping up any brown bits from the bottom of the pan. Cook for 20 seconds and remove from the heat. Pour the contents of the pan into a blender or food processor and puree until smooth. Strain the liver sauce through a fine sieve into a small saucepan or double boiler. Keep warm but do not allow to come close to a boil, or the sauce will curdle.
For the bacon vinaigrette, cook the bacon in a large frying pan over medium-low heat until the bacon has rendered most of its fat, 8 to 10 minutes. Raise the heat to medium and add the Brussels sprout leaves, diced Jerusalem artichoke, and vinegar. Cook for 30 seconds, grind in some pepper, and keep warm.
To serve, spoon some of the chicken liver sauce around the outer edge of each of 4 hot plates. Put the vegetables in the center of the plate and the salmon pieces on top. Spoon the bacon vinaigrette over the salmon and around the plate, and grind some pepper over all.
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