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.
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