Cannellini and Salmon Salad Toss

1 lb. dried cannellini beans, sorted and rinsed
7 cups water
1 1/2 tsp. salt
1 small fennel bulb, finely chopped or sliced and leaves reserved for garnish
1 small red onion, chopped
2 carrots, peeled and thinly sliced
2 tbsp. chopped fresh dill
1/3 cup vegetable oil
2 tbsp. fresh lemon juice
1/8 tsp. ground black pepper
1/2 lb. fresh salmon fillets or thin salmon steaks

Combine beans, water, and 1 tsp. salt in a 3 1/2 qt. slow cooker. Cover and cook on high for 9-10 hrs. or until beans are tender.

Dip out beans with slotted spoon, draining off liquid. Refrigerate beans until chilled.

In a large bowl, combine chilled beans, fennel, onion, carrots, dill, oil, lemon juice, remaining 1/2 tsp. salt, and pepper.

Preheat broiler: Rinse salmon and place on a broiler rack. Broil salmon just until it begins to flake when pierced with a fork.., about 10 min. Break salmon into chunks and remove any bones. Sprinkle salmon over fennel mixture. Garnish with fennel leaves.

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