There should be some cucumber, I think, peeled and sliced or perhaps in a salad with some dill - oh, and some watercress, too. If you get it right, cold salmon, mayonnaise and cucumber is a perfect meal, and not least because you did the cooking earlier in the day, before the sun was up.
Most cooks poach a salmon that is to be eaten cold.
I do, too, but lately I have taken to baking it. I find the flesh firmer that way - still juicy if you take care not to overcook it, but with a definite bite to it. Farmed salmon, which is what I can afford right now, needs a careful hand if it is not to be pink pap. I bought a huge piece from the tail end the other day. A tenner, and it fed four of us with a wodge left over for a sandwich for my lunch the next day.