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

Trending Videos 4 Videos

Get the Recipe

Santa Bread 01:09

This sweet bread will add extra holiday cheer to your breakfast table.

Similar Topics:

IDEAS YOU'LL LOVE

Fall Salad

Recipe courtesy of Tyler Florence

Black Bean Salad

Recipe courtesy of Guy Fieri

Kale and Apple Salad

Recipe courtesy of Food Network Kitchen

Fruit Salad with Orange-Vanilla Syrup

Recipe courtesy of Ree Drummond

Pear Salad with Gorgonzola Dressing

Recipe courtesy of Sandra Lee

Salmon-Fennel Potpie

Marinated Salmon with Fennel Salad

Recipe courtesy of Michael Chiarello

Miso-Crusted Salmon with Fennel Salad

Recipe courtesy of Donna Hay

Browse Reviews By Keyword