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1
Make the vinaigrette: In a bowl, combine the vinegar, lemon juice, shallots, lemon zest and rosemary.
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2
Whisk in the olive oil and season with salt and pepper.
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3
Make the salmon salad: Roast the bell peppers directly over a gas flame or under the broiler as close to the heat as possible until charred all over.
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4
Transfer to a paper bag and let steam for 15 minutes.
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5
Scrape off the blackened skins and discard the stems, ribs and seeds.
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6
Cut the peppers into 1/3-inch-thick strips.
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7
Put the sliced potatoes in a medium saucepan of salted water and bring to a boil.
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8
Remove from the heat and let sit in the water until tender, about 18 minutes.
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9
Drain and transfer to a plate.
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10
Heat the olive oil in a medium skillet.
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11
Add the mushrooms and cook over high heat, stirring occasionally, until softened, about 4 minutes.
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12
Season with salt and pepper and transfer to a bowl.
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13
Preheat the oven to 500u00b0F Lay the salmon fillet, skinned side down, on a lightly-oiled baking sheet and remove any stray bones with tweezers.
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14
Sprinkle the salmon with the thyme, fennel seeds and celery seeds; season with salt and black pepper.
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15
Roast for about 10 minutes, until the salmon is opaque but still slightly rare in the centre.
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16
Remove the salmon from the oven and preheat the broiler.
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17
Broil for about 1 minute, or until the top is browned.
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18
Break the salmon into large chunks.
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19
In a large bowl, combine the arugula with the fennel, mushrooms, roasted red peppers, potatoes and cilantro.
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20
Add 3/4s of the vinaigrette and toss.
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21
Arrange the salad on large plates or shallow bowls and top with chunks of the salmon.
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22
Drizzle the fish with the remaining vinaigrette and serve.
