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<RecipeList>
<Recipe recipeId="11111" locale="en">
<RecipeHeader>
<RecipeTitle>Marinated Salmon with Fennel Salad</RecipeTitle>
<Category>Seafood|Appetizer</Category>
<NbPersons>6</NbPersons>
<PortionYield></PortionYield>
<PrepTime>30 minutes</PrepTime>
<TotalTime>3 hours</TotalTime>
<Source>Michael Chiarello</Source>
</RecipeHeader>
<IngredientList>
<Ingredient id="968" quantity="1.0" unit="lb" comment="" defaultState="true" weightGram="448.0" included="true" cooked="false" isAutoId="false" isAutoWeight="false" isAutoUnit="false">
<IngredientQuantity>1 pound</IngredientQuantity>
<IngredientItem>center-cut salmon fillet</IngredientItem>
<IngredientComment>skinned and pin bones removed</IngredientComment>
</Ingredient>
<Ingredient id="1106" quantity="2.0" unit="large" comment="ribs" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>2 large</IngredientQuantity>
<IngredientItem>celery ribs</IngredientItem>
<IngredientComment>sliced paper-thin on the diagonal</IngredientComment>
</Ingredient>
<IngredientText>Marinade:</IngredientText>
<Ingredient id="233" quantity="0.25" unit="cup" comment="" defaultState="true" weightGram="244.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1/4 cup</IngredientQuantity>
<IngredientItem>fresh lemon juice</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="2144" quantity="0.25" unit="cup" comment="" defaultState="true" weightGram="216.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1/4 cup</IngredientQuantity>
<IngredientItem>extra-virgin olive oil</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="702" quantity="0.0" unit="" comment="and pepper" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity></IngredientQuantity>
<IngredientItem>salt and pepper</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<IngredientText>Garnish:</IngredientText>
<Ingredient id="1544" quantity="1.0" unit="bulb" comment="" defaultState="true" weightGram="234.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1</IngredientQuantity>
<IngredientItem>fennel bulb</IngredientItem>
<IngredientComment>very thinly sliced</IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="1.5" unit="tbsp" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 1/2 tablespoons</IngredientQuantity>
<IngredientItem>chopped fennel fronds</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>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 &quot;cooked&quot;, 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.
</RecipeText>
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