Recipes : Marinated Salmon with Fennel Salad : Food Network

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Marinated Salmon with Fennel Salad
Recipe courtesy Michael Chiarello

Ingredients
1 pound center-cut salmon fillet, skinned and pin
bones removed
2 large celery ribs, sliced paper-thin on the diagonal
Marinade:
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
Garnish:
1 fennel bulb, very thinly sliced
1 1/2 tablespoons chopped fennel fronds

Directions
With a very sharp knife, trim the gray fat off the
skin side of the salmon; it has a strong flavor. Slice the salmon as thinly as
possible.

Make the marinade: Put the lemon juice in a small bowl. Gradually whisk in the
olive oil. Season with salt and pepper.

Arrange the salmon in an oiled dish large enough to hold the slices in a single
layer. Scatter the celery over the fish, then spoon the marinade over all. Cover
and refrigerate until the salmon is a little more than half "cooked", which you
can tell by the change in color from rosy orange to pale pink. It should take
about 3 hours, depending on the thinness of the slices.

To serve, divide the salmon and celery among 6 plates, reserving the marinade. Put
the sliced fennel and fronds in a bowl and drizzle with enough of the marinade to
coat it lightly. Toss well and season with salt and pepper to taste. Divide the
fennel among the plates. Spoon a little extra marinade over the salmon.