Marinated Salmon With Fennel Salad
Serves: 3
Magnus Pfeffer
1 January 1970
Based on User reviews:
56
Spice
50
Sweetness
46
Sourness
39
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
Directions:
1
With a very sharp knife, trim the gray fat off the skin side of the salmon; it has a strong flavor
2
Slice the salmon as thinly as possible
3
Make the marinade: Put the lemon juice in a small bowl
4
Gradually whisk in the olive oil
5
Season with salt and pepper
6
Arrange the salmon in an oiled dish large enough to hold the slices in a single layer
7
Scatter the celery over the fish, then spoon the marinade over all
8
Cover and refrigerate until the salmon is a little more than half "cooked", which you can tell by the change in color from rosy orange to pale pink
9
It should take about 3 hours, depending on the thinness of the slices
10
To serve, divide the salmon and celery among 6 plates, reserving the marinade
11
Put the sliced fennel and fronds in a bowl and drizzle with enough of the marinade to coat it lightly
12
Toss well and season with salt and pepper to taste
13
Divide the fennel among the plates
14
Spoon a little extra marinade over the salmon