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Preheat oven to 275°F. In a large saucepan, combine olive oil, garlic, salt, and pepper. Gently heat over medium to medium-low heat until the oil reaches 200°F. Transfer oil and aromatics to a high-sided, small casserole (small enough to be able to submerge the salmon in the oil completely). Carefully place salmon fillets into the oil and place it in the oven. Poach salmon for 30-45 minutes or until internal temperature reaches 140°F. Remove the pan from the oven and set it 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 to taste with salt and pepper. Divide salmon and salad between plates, garnish the salad with some fennel fronds and serve with the remaining salad dressing on the side.
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