Salmon Fennel Salad
Ingredients
- For the salmon:
- 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
- For the salad:
- 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
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