Broiled Salmon with Fennel Salad

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Salmon:

Four 6-ounce pieces center cut skinless wild salmon

1 teaspoon kosher salt 

1 tablespoon olive oil 

Salad:

1 large fennel bulb, thinly sliced on a mandoline

1 medium watermelon radish, cut into matchsticks 

1 tablespoon olive oil 

2 teaspoons apple cider vinegar 

1 teaspoon Dijon mustard 

1/2 teaspoon kosher salt 

3 tablespoons roughly chopped or torn fresh basil leaves