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.
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.
Remove from the heat and let cool, then refrigerate until cold, about 30 minutes.
Add the salmon; brine in the refrigerator, 2 hours.
Preheat the oven to 400 degrees F.
Remove the salmon from the brine and pat dry.
Brush with olive oil on both sides.
Place in a roasting pan and bake until just opaque, about 14 minutes.
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.
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.
Photograph by David Malosh
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 WineThe 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."