Salmon and Fennel Salad
If the salmon fillet still has its skin, you don’t need to spend time removing it before you cook the salmon. The skin will protect the delicate flesh during steaming. After cooking, the salmon flesh will flake easily away from the skin, which can then be discarded.
- 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
Poach the salmon
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.
Make the vinaigrette
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.
Assemble the salad
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, Salad, by Brigit L. Binns (Oxmoor House, 2007).