Recipe courtesy of Geoffrey Zakarian
From:
Food Network Magazine
Salmon-Fennel Salad
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- Level: Easy
- Total: 1 hr 20 min
- Prep: 1 hr
- Cook: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 518
- Total Fat
- 29 g
- Saturated Fat
- 5 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 2 g
- Sugar
- 36 g
- Protein
- 25 g
- Cholesterol
- 62 mg
- Sodium
- 622 mg
- Level: Easy
- Total: 1 hr 20 min
- Prep: 1 hr
- Cook: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 518
- Total Fat
- 29 g
- Saturated Fat
- 5 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 2 g
- Sugar
- 36 g
- Protein
- 25 g
- Cholesterol
- 62 mg
- Sodium
- 622 mg
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.
