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

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Greek Salad

Recipe courtesy of Geoffrey Zakarian

Tuna Salad

Recipe courtesy of Food Network Kitchen

Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Orzo Salad

Recipe courtesy of Giada De Laurentiis

Greek Salad

Recipe courtesy of Ina Garten

Potato Salad

Recipe courtesy of Ina Garten

Cobb Salad

Recipe courtesy of Ellie Krieger

Caprese Salad

Recipe courtesy of Rachael Ray

Grape Salad

Recipe courtesy of Trisha Yearwood

Browse Reviews By Keyword

          Latest Stories