Name: Springtime Grand Aioli with Poached Salmon
Yield: 4 Servings
Ingredients: 1 small fennel bulb (about 12 ounces), trimmed, halved lengthwise, very thinly sliced lengthwise (about 1/8-inch thick); Kosher salt; 4 jumbo asparagus spears (about 4 ounces), cut on a diagonal into 2-inch pieces; 4 ounces baby carrots, trimmed with 1/2-inch green stem attached, peeled, halved lengthwise, then halved crosswise on a diagonal; 1/4 pound haricots verts, trimmed; 1/4 pound sugar snap peas, strings removed, halved crosswise on a diagonal; 1/2 pound small fingerling potatoes; 2 cups dry white wine; 8 sprigs thyme; 6 sprigs dill plus more for garnish; 3 garlic cloves, crushed; 1 tablespoon whole black peppercorns; 1 lemon, halved; 4 5–6-ounce 1 1/2-inch-thick salmon fillets; Freshly ground black pepper; 4–5 radishes (about 4 ounces), trimmed, quartered; 1 tablespoon olive oil; Aioli (click for recipe)

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