Poached Salmon w/Rhubarb Salad + Pine Nut Relish

This dish is all about contrasts: buttery salmon, the crunch of rhubarb and fennel, peppery arugula, and the singular fatty texture of pine nuts. Fish can be poached in plain water or stock but fortifying the liquid with aromatics adds depth of flavor. Just don’t let it deter you if you don’t have any on hand. If doubling this recipe for a larger party, it may be easier to slow cook the salmon side rather than poach it. To do so, simply bake on a parchment-lined baking sheet, skin-side down