Poached Salmon Salad Over Fresh Komatsuma, Radish, Fennel Salad

Serves six

Fennel, komatsuma and radish salad

1 cup komatsuma leave and stems chopped finely
1/2 cup shaved fennel, core out, against the grain
1/2 teaspoon kosher salt
2 tablespoons lemon juice
3 tablespoon olive oil
1/2 cup shaved radishes

1. Place cut fennel in a mixing bowl and add the salt. Add the lemon juice and olive oil, stir to combine, and let sit at room temperature for one hour. Add komatsuma and radishes to finish.
2. Toss to combine.

Poached salmon salad

Poaching liquid

1 cup white wine
1 cup chicken stock
4 cups water
1 sprig tarragon
1 sprig fresh thyme
1 bay leaf
4 peppercorns
1 lemon, sliced thinly
1 tablespoon unsalted butter
2 shallots, minced
1 pound wild salmon filet, skin off (sockeye would be great!)

1. Combine the wine, stock, water, tarragon, thyme, bay, peppercorns, lemon, butter, shallot and salt in a wide pot and bring to a simmer.
2. Add salmon and poach at a bare simmer for 8 minutes for every inch of thickness…
3. Remove fish from poach liquid and let cool.
4. Break up the fish into a bowl with your hands.

2 capers, chopped
2 tablespoons minced shallot
1 tablespoon lemon juice
1 cup crème fraiche
1 cup plain yogurt
2 tablespoons freshly chopped dill
1/2 teaspoon kosher salt
freshly ground pepper

1. Place the capers, shallot, lemon juice, crème fraiche, yogurt, and dill in a bowl and mix well. Add the salmon. Toss well and season with salt and pepper.
2. To plate place a pile of the salmon salad on a plate and then top with the vegetable salad.