1/4 c. Dill Olive Oil
2 Tbsp. Pomegranate Quince White Balsamic
1 bulb fennel, thinly sliced (plus some fennel fronds for garnish)
1 c. cucumber, thinly sliced
1 c. radish, thinly sliced
2 c. arugula
salt and pepper to taste
Preheat oven to 275 F. In a large saucepan, combine olive oil, garlic, salt and pepper. Gently heat over medium-low heat until the oil reaches 200 F. Transfer the oil and aromatics to a high sided, small casserole (small enough to submerge all the salmon completely). Carefully place the salmon into the oil and place in the oven. Poach salmon for 30 - 45 minutes or until internal temperature reaches
140 F. Remove the pan from the oven and set aside to rest, about 5 minutes.
In a small bowl, combine dill olive oil and balsamic, whisk until blended and set aside. In a large bowl, combine fennel,cucumber, radish and arugula. Drizzle salad with half of the dressing and toss to coat, season with salt and pepper. Divide salmon and salad between plates, garnish with some fennel fronds and serve with remaining salad dressing on the side.