Poached Salmon, Strawberry, and Watercress Salad

Trim fennel bulbs, removing the stalks from the bulbs. Set stalks aside; reserve fronds for garnish. Halve fennel bulbs lengthwise. Using a mandoline or sharp knife, thinly slice enough bulbs crosswise to equal about 4 cups. Cut 4 fennel stalks into 1-inch-thick slices. Reserve remaining bulbs and stalks for another use.

Put wine and sliced stalks in a medium saucepan, then add salmon to pan. If needed, add enough cold water to pan until salmon is just barely covered with liquid. Bring to a gentle boil over medium-high; immediately reduce heat to medium, and simmer, uncovered, until salmon is barely opaque and just cooked through, and a thermometer inserted into thickest portion of fillets registers 140°F, about 3 minutes. Using a large slotted spatula, transfer salmon to a plate; discard fennel stalks and poaching liquid. Let salmon rest at room temperature 10 minutes.

Whisk together oil, vinegar, honey, and kosher salt in a large bowl. Add watercress and thinly sliced fennel bulbs; gently toss to coat. Add strawberries; gently toss until evenly distributed. Divide salad evenly among 4 plates. Using your hands, gently shred salmon into large flakes and divide evenly over salads. Sprinkle salads evenly with flaky sea salt and pepper. Garnish with fennel fonds, and serve.