Best Cured Salmon With Fennel And Carrot Salad Recipes

Broiled Salmon with Fennel Salad image

Provided by Giada De Laurentiis

Time 40m

Yield 4 servings

Number Of Ingredients 10

Four 6-ounce pieces center cut skinless wild salmon
1 teaspoon kosher salt
1 tablespoon olive oil
1 large fennel bulb, thinly sliced on a mandoline
1 medium watermelon radish, cut into matchsticks
1 tablespoon olive oil
2 teaspoons apple cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
3 tablespoons roughly chopped or torn fresh basil leaves

Steps:

For the salmon: Preheat the broiler to high and set an oven rack on the top third of the oven if your broiler is on top.
Place the salmon on a rimmed baking sheet. Sprinkle the pieces evenly with the salt and drizzle both sides with the olive oil. Broil until the fish flakes easily but is still moist inside, 4 to 5 minutes depending on the thickness of the salmon. Remove to cool slightly, about 3 minutes.
For the salad: Meanwhile, soak the fennel rings and radish matchsticks in a bowl of ice water for 15 minutes. Drain well and spin or pat dry. Whisk together the olive oil, apple cider vinegar, Dijon and salt in a medium bowl. Add the fennel, radish and basil to the dressing and toss well to coat.
Place a small mound of salad in the center of each of 4 plates. Top with a piece of salmon and a pinch more salad.

Marinated Salmon with Fennel Salad image

Provided by Michael Chiarello : Food Network

Categories appetizer

Time 3h10m

Yield 6 servings

Number Of Ingredients 7

1 pound center-cut salmon fillet, skinned and pin bones removed
2 large celery ribs, sliced paper-thin on the diagonal
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 fennel bulb, very thinly sliced
1 1/2 tablespoons chopped fennel fronds

Steps:

With a very sharp knife, trim the gray fat off the skin side of the salmon; it has a strong flavor. Slice the salmon as thinly as possible.
Make the marinade: Put the lemon juice in a small bowl. Gradually whisk in the olive oil. Season with salt and pepper.
Arrange the salmon in an oiled dish large enough to hold the slices in a single layer. Scatter the celery over the fish, then spoon the marinade over all. Cover and refrigerate until the salmon is a little more than half "cooked", which you can tell by the change in color from rosy orange to pale pink. It should take about 3 hours, depending on the thinness of the slices.
To serve, divide the salmon and celery among 6 plates, reserving the marinade. Put the sliced fennel and fronds in a bowl and drizzle with enough of the marinade to coat it lightly. Toss well and season with salt and pepper to taste. Divide the fennel among the plates. Spoon a little extra marinade over the salmon.