SALMON-FENNEL SALAD

Salmon-Fennel Salad image

Provided by Geoffrey Zakarian

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 17

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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

Steps:

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.