This recipe is liked by 0 person(s). |
Marinated Salmon with Fennel Salad
Nb persons: 6
Yield:
Preparation time: 30 minutes
Total time: 3 hours
Source: Michael Chiarello
1 pound | center-cut salmon fillet, skinned and pin bones removed |
2 large | celery ribs, sliced paper-thin on the diagonal |
Marinade: | |
1/4 cup | fresh lemon juice |
1/4 cup | extra-virgin olive oil |
salt and pepper | |
Garnish: | |
1 | fennel bulb, very thinly sliced |
1 1/2 tablespoons | chopped fennel fronds |
With a very sharp knife, trim the gray fat off the skin side of the salmon; it has a strong flavor. Slice the salmon as thinly as possible.
Make the marinade: Put the lemon juice in a small bowl. Gradually whisk in the olive oil. Season with salt and pepper.
Arrange the salmon in an oiled dish large enough to hold the slices in a single layer. Scatter the celery over the fish, then spoon the marinade over all. Cover and refrigerate until the salmon is a little more than half "cooked", which you can tell by the change in color from rosy orange to pale pink. It should take about 3 hours, depending on the thinness of the slices.
To serve, divide the salmon and celery among 6 plates, reserving the marinade. Put the sliced fennel and fronds in a bowl and drizzle with enough of the marinade to coat it lightly. Toss well and season with salt and pepper to taste. Divide the fennel among the plates. Spoon a little extra marinade over the salmon.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe