Recipe Courtesy of Chef David Guas, Owner of Bayou Bakery, Coffee Bar & Eatery in Arlington, VA, for the National Honey Board.
Preheat oven to 200 degrees F.
Place the salmon fillets skin-side down in a 13-by-9-inch baking pan. Pour enough olive oil into pan to completely cover the salmon. Sprinkle with the sliced shallots and lemons, pressing them down to submerge them in the oil. Cover the pan tightly with foil; bake until firm to the touch, 30 to 35 minutes.
Allow to cool in the oil. Using a metal spatula, remove from the oil (reserving 1 tablespoon), cover and chill in the refrigerator for at least 30 to 45 minutes.
In a medium bowl toss the arugula, salt, and the reserved olive oil.
To serve, divide the greens among four plates. Top with the chilled salmon and coat each with ¼ cup of the honey-yogurt dressing. Serve immediately.
In a medium bowl combine the yogurt, dill, honey, lemon juice, salt, lemon zest and mustard; whisk together. Cover and refrigerate if not using right away. You can make the honey-yogurt dressing a few days in advance if kept in airtight containers.