Salmon And Fennel Salad
This delicate and refreshing salad combines tender poached salmon with crisp fennel, mixed baby greens, and a zesty lemon vinaigrette. The salmon, flaked into large chunks, pairs beautifully with the tangy dressing and the subtle licorice flavor of the fennel. A perfect choice for a light and satisfying meal, this salad is quick to assemble and bursting with bright, fresh flavors.
— Constant Cookbook
Ingredients
- 1 lb. salmon fillet
- Salt, to taste, plus 1/2 tsp.
- Freshly ground pepper, to taste
- Finely grated zest of 1 lemon
- Juice of 1 lemon
- 1 Tbs. Champagne or white wine vinegar
- 2 tsp. Dijon mustard
- 2 Tbs. finely snipped fresh chives
- 6 Tbs. olive oil
- 2 fennel bulbs, trimmed, quartered lengthwise and cored
- 6 oz. mixed baby greens
Instructions
- <b>Poach the salmon</b>
- Season both sides of the salmon with salt and pepper. Lightly oil a steamer rack and place in a saucepan. Fill the pan with water to just below the base of the steamer rack and bring to a simmer. Add the salmon, cover and cook until opaque throughout, about 10 minutes per 1 inch of thickness. Transfer to a plate. Let the salmon cool slightly, then flake with a fork into large chunks, discarding any skin and errant bones.
- <b>Make the vinaigrette</b>
- In a large bowl, whisk together the lemon zest, lemon juice, vinegar, mustard, the 1/2 tsp. salt, a pinch of pepper and half of the chives. Gradually whisk in the olive oil until smooth.
- <b>Assemble the salad</b>
- Place the fennel quarters, cut side down, and slice them crosswise as thinly as possible. Add to the vinaigrette and toss to coat evenly. Add the greens and salmon and toss to combine. Arrange on individual plates, sprinkle with the remaining chives and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Salad,</i> by Brigit L. Binns (Oxmoor House, 2007).
Yield
Serves 4.
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