Salmon-Fennel Salad

Total Time:
1 hr 20 min
1 hr
20 min

4 to 6 servings

  • For the salmon:
  • 1 cup sugar
  • 2 cups kosher salt
  • 1/2 cup fresh lemon juice (from about 4 lemons)
  • 1 1 1/2 -pound salmon fillet, skin removed
  • Extra-virgin olive oil, for brushing
  • For the salad:
  • Juice of 1 lemon
  • 1 1/2 teaspoons white balsamic vinegar
  • 1/4 teaspoon honey
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • 8 cups baby arugula (about 5 ounces)
  • 1/3 cup chopped fresh chives
  • 1 cup celery leaves (from 1/2 bunch celery)
  • 1 cup fresh parsley
  • 1 small bulb fennel, thinly sliced
  • 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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