Put everything but the salmon and the salt in a large non-stick frying pan.
Bring this to a boil, lower to simmer, cover and cook for about 8 minutes
Season salmon with the salt and lower in the poaching liquid. If salmon isn't completely covered, add a little more water. Make sure your liquid is still just at a simmer. Simmer salmon for 7 minutes.
If you are making this earlier in the day, flake and refrigerate until you are ready to assemble with the arugula salad.