Broiled Salmon and Fennel Salad

A recipe from Eat Better, Feel Better Cookbook by Giada De Laurentiis

INGREDIENTS

1 lb. salmon fillet

1 3⁄4 tsp. kosher salt

1 Tbsp. olive oil

1 tsp. Dijon mustard

1 Tbsp. cider vinegar

2 Tbsp. extra-virgin olive oil

4 c. baby arugula

3 small inner celery stalks with pale leaves, chopped

1 large fennel bulb, stalks removed, very thinly sliced

1⁄2 c. torn fresh basil leaves

1⁄4 tsp. kosher salt

3 radishes, thinly sliced

PREP

1. Preheat the broiler to high and set an oven rack in the top third of the oven, or 6 – 7 inches below the heat source. Line a rimmed baking sheet with aluminum foil.

2. Place the salmon on the baking sheet. Season it with 1 teaspoon of the salt and drizzle evenly with the olive oil. Broil on high for 5 to 10 minutes, depending on the thickness of the salmon. The fish should be just light golden brown and flake easily but still be moist inside. Let cool slightly.

3. While it’s still warm to the touch, use a fork to flake the fish into large pieces. The skin will stay on the pan, making it easy to break the flesh apart. Scrape off and discard any very dark flesh from the bottom of the fillet if desired.

4. Whisk together the mustard, vinegar, extra-virgin olive oil, and 1⁄2 teaspoon salt in a large bowl. Add the arugula, celery, fennel, and basil. Using your hands, toss gently to coat. Season with the remaining 1⁄4 teaspoon salt and toss one more time. Divide the salad among four serving bowls. Top evenly with the radishes and chunks of flaked salmon.