Olive Oil?Poached Salmon With Fresh Horseradish

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1/2 pound fresh horseradish, peeled and finely grated on a Microplane

2 1/4 cups boiling water

2 medium leeks, white parts only, julienned

1 medium carrot, julienned

1 medium fennel bulb—halved, cored and julienned

1 1/2 cups plus 2 tablespoons extra-virgin olive oil

2 tablespoons Dijon mustard

Salt and freshly ground pepper

Four 6-ounce skinless salmon fillets

Fleur de sel or sea salt, for sprinkling

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