Salmon-Fennel Salad

  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 1 hr
  • Cook: 20 min
  • Yield: 4 to 6 servings
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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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
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