Salmon-Fennel Salad

1. 1

   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.

2. 2

   Remove from the heat and let cool, then refrigerate until cold, about 30 minutes.

3. 3

   Add the salmon; brine in the refrigerator, 2 hours.

4. 4

   Preheat the oven to 400 degrees F. Remove the salmon from the brine and pat dry.

5. 5

   Brush with olive oil on both sides.

6. 6

   Place in a roasting pan and bake until just opaque, about 14 minutes.

7. 7

   Let cool, then flake with a fork.

8. 8

   Make the dressing: Whisk the lemon juice, vinegar and honey in a small bowl.

9. 9

   Slowly whisk in the olive oil until emulsified.

10. 10

    Season with salt.

11. 11

    Combine the arugula, chives, celery leaves, parsley and fennel in a large bowl and toss with the dressing.

12. 12

    Divide among plates and top with the salmon.

13. 13

    Photograph by David Malosh

* Per serving · 4 servings · Values may vary.