- 2 bulbs fennel
- 1/2 lb. arugula
- 3 tbsp. fresh tarragon, chopped
- Juice of 1 lemon
- 4 tbsp extra-virgin olive oil
- Salt and pepper
Place salmon in a 3-quart saucepan and add just enough poaching liquid to cover it. Put lid on pan and lightly simmer until salmon is cooked to medium, 8 to 10 minutes. Remove salmon, reserving liquid, and let it cool.
Simmer fresh peas in reserved liquid for 3 to 5 minutes or until bright green. Strain peas; discard liquid.
Slice fennel and combine with arugula, tomatoes, pine nuts, tarragon, and peas. Dress with fresh lemon juice, olive oil, and salt and pepper to taste. Top greens with poached salmon.