Recipe courtesy of Geoffrey Zakarian
Salmon-Fennel Salad
Total:
1 hr 20 min
Active:
1 hr
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 20 min
Active:
1 hr
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Prepare the salmon: Combine 4 cups water, the sugar, 2 cups salt and the lemon juice in a large saucepan and bring to a boil, stirring to dissolve. Remove from the heat and let cool, then refrigerate until cold, about 30 minutes. Add the salmon; brine in the refrigerator, 2 hours.

Preheat the oven to 400 degrees F. Remove the salmon from the brine and pat dry. Brush with olive oil on both sides. Place in a roasting pan and bake until just opaque, about 14 minutes. Let cool, then flake with a fork.

Make the dressing: Whisk the lemon juice, vinegar and honey in a small bowl. Slowly whisk in the olive oil until emulsified. Season with salt.

Combine the arugula, chives, celery leaves, parsley and fennel in a large bowl and toss with the dressing. Divide among plates and top with the salmon.

Photograph by David Malosh

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