Salmon-Fennel Salad

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

Ingredients

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

Directions

  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.
Get the Recipe

Crispy Rice Cereal Brain

Get gasps out of your guests with this ghoulishly delicious treat.

Pan-Seared Salmon with Kale and Apple Salad

Salmon Cakes With Salad

Oven-Baked Salmon

Asian Grilled Salmon

Smoked Salmon

Perfect Salmon Burgers

Miso-Ginger Marinated Grilled Salmon

Spanish Baked Salmon

🤤 More Drool-Worthy Recipes