Poached Salmon Sandwich

2 bay leaves
2 cloves garlic, sliced 
1 teaspoon dried thyme leaves,  or 4 sprigs fresh
4 3-ounce skinless, boneless salmon fillets
1 tablespoon low-fat or fat-free mayonnaise 
2 teaspoons Dijon mustard
4 whole-wheat rolls 
1 ripe avocado, peeled and pitted, cut into 8 wedges
4 tomato slices
1 bunch arugula, washed and dried

Place bay leaves, garlic, and thyme in a large skillet. Add salmon, and cover contents with water. Bring to a simmer and cook until salmon is opaque throughout. Remove salmon, and allow fillets to cool. Combine mayonnaise and mustard, and set aside.
To assemble sandwiches: Spread mustard-mayonnaise mixture on inside of each roll. Add one salmon fillet, two slices of avocado, and one slice of tomato, and top with arugula. Close up roll.
Makes 4 servings.