1/2 pound spicy greens (arugula, mizuna, or mustard greens)
2 cucumbers, peeled, seeded and sliced 1/4 inch thick
To make the shallot sherry vinaigrette, combine the minced shallot and sherry vinegar in a small bowl with a pinch of salt, let stand for 10 minutes. Add the fresh thyme leaves to the bowl and slowly drizzle the olive oil while stirring (it does not need to be emulsified). Set the dressing aside.
Next, combine all the ingredients for the poaching liquid in a medium shallow pot and bring to a boil. Once the poaching liquid is boiling turn the heat down to a low simmer. Add the Bristol Bay Sockeye Salmon portions to the liquid and poach for about 5 mins (or until the salmon reaches 120 degrees). Remove salmon and place on tray to cool with a spoonful of the shallot sherry vinaigrette over each piece (make sure to stir the vinaigrette first).
In a small bowl combine all the ingredients of the chive aioli together and mix by hand with a spoon. Taste the aioli for salt and add more as needed.
To assemble your salad, mix the spicy greens and sliced cucumbers together in a large bowl with 4 tablespoons of the shallot sherry vinaigrette (you may add more as you like). Plate the mixed greens on a large platter or divide them up evenly on four plates. Placed the poached salmon over the greens and add one spoonful of the aioli on top of each piece. Finish with a drizzle of olive oil over each piece of salmon.