Salmon-Fennel Salad Recipe

Name: Salmon-Fennel Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

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
Remove from the heat and let cool, then refrigerate until cold, about 30 minutes.
3
Add the salmon; brine in the refrigerator, 2 hours.
4
Preheat the oven to 400 degrees F. Remove the salmon from the brine and pat dry.
5
Brush with olive oil on both sides.
6
Place in a roasting pan and bake until just opaque, about 14 minutes.
7
Let cool, then flake with a fork.
8
Make the dressing: Whisk the lemon juice, vinegar and honey in a small bowl.
9
Slowly whisk in the olive oil until emulsified.
10
Season with salt.
11
Combine the arugula, chives, celery leaves, parsley and fennel in a large bowl and toss with the dressing.
12
Divide among plates and top with the salmon.
13
Photograph by David Malosh

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Salmon-Fennel Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salmon-Fennel Salad

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