Salmon-Fennel Salad

Name: Salmon-Fennel Salad
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 142 grams cups baby arugula (about; 237 milliliters celery leaves (from 1/2 bunch celery); 1 small bulb fennel, thinly sliced; 79 milliliters chopped fresh chives; 237 milliliters fresh parsley; 0 teaspoons honey; 1 Juice of lemon; 473 milliliters kosher salt; 6 servings Kosher salt; 118 milliliters fresh lemon juice (from about 4 lemons); 59 milliliters extra-virgin olive oil; 6 servings Extra-virgin olive oil, for brushing; 680 grams salmon fillet, skinless; 237 milliliters sugar; 2 teaspoons white balsamic vinegar

Salmon-Fennel Salad might be just the main course you are searching for. One serving contains 526 calories, 24g of protein, and 31g of fat. This recipe serves 6. Only If you have honey, celery leaves, bulb fennel, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

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.

Ingredients you will need

Lemon Juice

Sugar

Water

Salt

Equipment you will use

Sauce Pan

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

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

Ingredients you will need

Salmon

Brine

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Remove the salmon from the brine and pat dry.

Ingredients you will need

Salmon

Brine

Brush with olive oil on both sides.

Ingredients you will need

Olive Oil

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

Equipment you will use

Roasting Pan

Oven

Let cool, then flake with a fork.

Whisk the lemon juice, vinegar and honey in a small bowl. Slowly whisk in the olive oil until emulsified. Season with salt.

Ingredients you will need

Lemon Juice

Olive Oil

Vinegar

Honey

Salt

Equipment you will use

Whisk

Bowl

Combine the arugula, chives, celery leaves, parsley and fennel in a large bowl and toss with the dressing. Divide among plates and top with the salmon.

Ingredients you will need

Celery Leaves

Arugula

Parsley

Chives

Fennel

Salmon

Equipment you will use

Bowl

Photograph by David Malosh

Equipment

Ingredients

Servings:

142grams

cups baby arugula (about 237milliliters

celery leaves (from 1/2 bunch celery)1small

bulb fennel, thinly sliced 79milliliters

chopped fresh chives 237milliliters

fresh parsley 0teaspoons

honey 1

Juice of lemon 473milliliters

kosher salt 6servings

Kosher salt 118milliliters

fresh lemon juice (from about 4 lemons)59milliliters

extra-virgin olive oil 6servings

Extra-virgin olive oil, for brushing 680grams

salmon fillet, skinless 237milliliters

sugar 2teaspoons

white balsamic vinegar

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Woodstock Chardonnay Wine with a 5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

Woodstock Chardonnay Wine

The Woodstock Chardonnay opens with an enjoyable eclectic mixture of rich pear, mineral, and papaya aromas followed by fresh flavors of Asian pear apple, citrus, and tropical fruit with great acid on the finish. Or as Mark likes to say, "sunshine in a bottle."