Olive Oil-Poached Salmon and Heirloom

TomatoesPinot Noir vinaigrette4 ounces Pinot Noir2 ounces extra virgin olive oil2 ounces grape seed oil2 tablespoons light brown sugar 1/4 teaspoon ground star anise1 medium shallot, finely chopped1 clove garlic, finely chopped or pressedPinch fleur de sel (sea salt)Freshly cracked black pepper, to tasteSalmon and tomatoes12 small to medium assorted ripened heirloom tomatoes6-8 salmon fillets, (4 ounces each) skin and pin bones removed2 cups extra-virgin olive oil, or more as neededSprigs of fresh thyme, to taste2 cloves garlic, slicedArgula salad1 pound fresh argula, washed and stemmed1 small red onion, peeled, sliveredFreshly cracked black pepper, for garnishThyme sprigs, for garnishFor the vinaigrette: Place all ingredients in blender and blend 1 minute. Strain through fine sieve and refrigerate 1 to 2 hours. (This can be made 1 to 2 days ahead of time.) In a small bowl, drizzle some vinaigrette over the red onion slivers for the salad and marinate 1 hour.For salmon and tomatoes: Cut tops off tomatoes and discard. Place tomatoes and salmon fillets in a shallow-sided saucepan. Add olive oil to cover; then add thyme and garlic.Heat oil to 225-250 degrees and cover pan. Poach salmon and tomatoes in oil 20-25 minutes, based on thickness of salmon. Salmon is done when firm to the touch; be careful not to overcook. Remove saucepan from heat and allow fillets and tomatoes to cool slightly in poaching oil.Carefully remove tomatoes form oil and set on cutting board. Remove any remaining skin and slice in half. Remove and discard any seeds. Keep tomatoes warm by placing back in poaching oil.For the salad: Remove red onion from vinaigrette. Toss argula in half of remaining vinaigrette. Create a nest of greens in center of each plate. Carefully remove salmon fillets form oil and place atop argula. Divide poached tomatoes, placing equal amounts around each salad. Drizzle a small amount of remaining vinaigrette around each salad. Place marinated red onions atop salmon fillets and garnish with pepper and thyme sprigs. Serve immediately.Serves six to eight.Gary Sanders, Miller Bakery Café, Gary, Ind.