Salmon-Fennel Salad
Serves: 3
Mckayla Mann
1 January 1970
Based on User reviews:
45
Spice
53
Sweetness
54
Sourness
44
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Sugar1 cup
Extra-Virgin Olive Oil1.5 tsps
Balsamic Vinegar (white)1 tsp
Honey1 cup
Chives (chopped fresh)1 cup
Parsley (fresh)1 small
Fennel (bulb, thinly sliced)Directions:
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
5
Remove the salmon from the brine and pat dry
6
Brush with olive oil on both sides
7
Place in a roasting pan and bake until just opaque, about 14 minutes
8
Let cool, then flake with a fork
9
Make the dressing: Whisk the lemon juice, vinegar and honey in a small bowl
10
Slowly whisk in the olive oil until emulsified
11
Season with salt
12
Combine the arugula, chives, celery leaves, parsley and fennel in a large bowl and toss with the dressing
13
Divide among plates and top with the salmon
14
Photograph by David Malosh