To prepare the poaching broth: Place the onion, carrot, celery, apple, leeks, peppercorns, bay leaves, and water I a medium saucepan and simmer over medium heat for 30 minutes. Add the tarragon and continue to cook for 2 minutes. Strain the mixture through a fine-mesh sieve, discarding the solids, and return the broth to the saucepan. Bring the broth to a simmer over medium-low heat and remove from the heat.

To prepare the salmon: Place the salmon in a shallow pan and pour in the warm broth. Let stand for 2 minutes, turn the salmon over, and let it stand for 3 to 5 minutes, or until the salmon is cooked medium. Remove the salmon from the liquid and season with salt and pepper.

To prepare the vinaigrette: Whisk together the lemon juice, tarragon and olive and canola oils in a small bowl and season to taste with salt and pepper.

To prepare the salad: Combine the apple and fennel in a bowl. Toss with ½ cup of the vinaigrette and season with salt and pepper.

Spoon some of the salad in the center of each plate and top with 2 pieces of the salmon. Drizzle the remaining vinaigrette over the salmon and around the plates.

Charlie Trotter, Cooks at home, pg 82