Prep 55 mins
Cook 25 mins
This gorgeous salad is definitely dinner-party material!
- 1⁄4 cup red wine vinegar
- 2 teaspoons fresh lemon juice
- 2 tablespoons minced shallots
- 1 1⁄2 tablespoons finely grated lemons, zest of
- 1 teaspoon finely chopped fresh rosemary
- 3⁄4 cup olive oil
- 3 medium red bell peppers
- 2 lbs new potatoes, sliced ¼ inch thick
- 1 tablespoon olive oil
- 3⁄4 lb fresh mushrooms, thinly sliced (cremini or chanterelle are delicious)
- 3 lbs skinless salmon fillets
- 1 tablespoon fresh thyme
- 1 teaspoon fennel seed
- 1⁄2 teaspoon celery seed
- 1 lb baby arugula, tough stems trimmed
- 3⁄4 lb fresh fennel bulb, trimmed,cored and very thinly sliced crosswise
- 12 -16 fresh cilantro stems
- Make the vinaigrette: In a bowl, combine the vinegar, lemon juice, shallots, lemon zest and rosemary.
- Whisk in the olive oil and season with salt and pepper.
- Make the salmon salad: Roast the bell peppers directly over a gas flame or under the broiler as close to the heat as possible until charred all over.
- Transfer to a paper bag and let steam for 15 minutes.
- Scrape off the blackened skins and discard the stems, ribs and seeds.
- Cut the peppers into 1/3-inch-thick strips.
- Put the sliced potatoes in a medium saucepan of salted water and bring to a boil.
- Remove from the heat and let sit in the water until tender, about 18 minutes.
- Drain and transfer to a plate.
- Heat the olive oil in a medium skillet.
- Add the mushrooms and cook over high heat, stirring occasionally, until softened, about 4 minutes.
- Season with salt and pepper and transfer to a bowl.
- Preheat the oven to 500°F Lay the salmon fillet, skinned side down, on a lightly-oiled baking sheet and remove any stray bones with tweezers.
- Sprinkle the salmon with the thyme, fennel seeds and celery seeds; season with salt and black pepper.
- Roast for about 10 minutes, until the salmon is opaque but still slightly rare in the centre.
- Remove the salmon from the oven and preheat the broiler.
- Broil for about 1 minute, or until the top is browned.
- Break the salmon into large chunks.
- In a large bowl, combine the arugula with the fennel, mushrooms, roasted red peppers, potatoes and cilantro.
- Add 3/4s of the vinaigrette and toss.
- Arrange the salad on large plates or shallow bowls and top with chunks of the salmon.
- Drizzle the fish with the remaining vinaigrette and serve.
My husband's first bite brought forth a "this is a keeper". This is definitely good enough to serve your most special guests. The wonderful thing about this dish is that you can taste each and every ingredient because the vinaigrette is not overpowering. Every herb, every ingredient, is complimentary to everything else in the dish.
Excellent salad! Full of flavours and so refreshing! I had leftover salmon and arugula in my fridge so my salad was almost ready. It was my frist time using fennel buld and it was so good. I didn't have any cilantro and I also used some lettuce, those are the changes I made.Very good. I seved it for a friendly dinner and everyone enjoyed it. Its a keeper, Evelyn. Thanks!
This salmon salad is a winner. It is presenting salmon in a very surprising salad combination with so many and different flavours. But together they make something completely new. Even salmon lovers will be surprised. To used roasted salmon with fennel, celery and thyme is awesome. And the combo of potatoes, roasted bell pepper, fennel bulb, seared fungi and arugula - wow. And to top it, it comes with such a refreshing dressing with the great addition of lemon zests. Every bit is different and you have always different flavours and textures. For example: the roasted, more sweet bell peppers with the freshness of lemon. Or the fantastic combo of fennel and celery with the salmon. The roasting set all the falvours free. The potatoes are fantastic to balance some of the sour notes of lemon and cilantro. Arugula with the herb flavour and the fennel bulbs are gorgeous. And you have so wonderful differences in textures: the more smoth fungi and potatoes and on the other side the crisp texture of fennel or arugula. Don't read any further, go and try it.