Poached Salmon Salad

Using small pliers or tweezers, remove any bones from the salmon. Cut the fillet in half lengthwise, then slice each piece crosswise and on an angle about 1/4 inch thick. Transfer the salmon to a platter.

In a deep 10-inch skillet, bring 2 quarts of water to a boil with 1 1/2 tablespoons of the salt and the bay leaves. Reduce the heat so that the water barely simmers. Working quickly, poach 8 to 10 slices of the salmon at a time for no more than 30 seconds; using a slotted spatula, transfer the salmon to paper towels to drain. Arrange the slices on a platter in a single layer and let cool while you poach the rest.

In a medium bowl, combine the beets, carrots, celery, shallot and capers. Add the remaining 2 teaspoons salt, some pepper, the lemon juice and the olive oil. Mix well.

Casually arrange the salmon slices on 8 plates. Scatter the diced vegetables all over the salmon and the plates. Drizzle any remaining dressing over the salads. Garnish with the chives and chervil and serve.