Salmon-Fennel Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 519
- Total Fat
- 29
- Saturated Fat
- 5
- Carbohydrates
- 41
- Dietary Fiber
- 2
- Sugar
- 36
- Protein
- 25
- Cholesterol
- 62
- Sodium
- 632
- Total: 1 hr 20 min
- Prep: 1 hr
- Cook: 20 min
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
- 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.