| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 1 hr |
| Cook: | 20 min |
| Yield: | 4 to 6 servings |
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
Instructions
- 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. 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.
- Make the dressing: 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 519 |
| Total Fat | 29 g |
| Saturated Fat | 5 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 2 g |
| Sugar | 36 g |
| Protein | 25 g |
| Cholesterol | 62 mg |
| Sodium | 632 mg |
Reviews
I have to agree with the previous reviewer. It’s a good recipe, but it’s impossible to dissolve the salt and sugar with those proportions. I even added more water after reading his review. Next time I make it, I will likely reduce the salt and adjust the water.
This was as delicious as it was way too salty! Although the salmon was delicious when eaten in the salad, it was far too salty for common sense good health. The ratio of 1 cup sugar and 2 cups salt to 4 cups water is so concentrated that the salt and sugar won’t even dissolve after boiling the water. (It’s chemically not possible to dissolve that much salt in that amount of water.) When I make this again (and I will because it’s very good) I will either reduce the brine time, reduce the amount of salt, or increase the amount of water.
This is great!! It was a big hit with my friends. It was even great the next day for lunch. Fennel adds a great favor. I also added the fennel fronds and used lime plus lemon juice in the brine. Baking time was accurate.
This was a big hit. Very refreshing and the salmon was perfectly moist. It was the first time I’d brined a salmon and it was worth the extra time. I used the mandolin to shave the fennel. I think this is better than a fine chop.