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Salmon-Fennel Salad
Ingredients
  • subheading: For the salmon:
  • 1 cup sugar
  • 2 cups kosher salt
  • ½ cup fresh lemon juice (from about 4 lemons)
  • 1 1 ½-pound salmon fillet, skin removed
  • Extra-virgin olive oil, for brushing
  • subheading: For the salad:
  • Juice of 1 lemon
  • 1 ½ teaspoons white balsamic vinegar
  • ¼ teaspoon honey
  • ¼ cup extra-virgin olive oil
  • Kosher salt
  • 8 cups baby arugula (about 5 ounces)
  •  
  • ⅓ cup chopped fresh chives
  • 1 cup celery leaves (from ½ bunch celery)
  • 1 cup fresh parsley
  • 1 small bulb fennel, thinly sliced
Steps
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