Ingredients

• For the salmon:
• 1 cup sugar
• 2 cups kosher salt
• 1/2 cup fresh lemon juice (from about 4 lemons)
• 1 1 1/2-pound salmon fillet, skin removed
• Extra-virgin olive oil, for brushing
• For the salad:
• Juice of 1 lemon
• 1 1/2 teaspoons white balsamic vinegar
• 1/4 teaspoon honey
• 1/4 cup extra-virgin olive oil
• Kosher salt
• 8 cups baby arugula (about 5 ounces)
• 1/3 cup chopped fresh chives
• 1 cup celery leaves (from 1/2 bunch celery)
• 1 cup fresh parsley
• 1 small bulb fennel, thinly sliced

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Instructions

1. Prepare the salmon: Combine 4 cups water, the sugar, 2 cups salt and the lemon juice in a large saucepan and bring to a boil, stirring to dissolve. Remove from the heat and let cool, then refrigerate until cold, about 30 minutes. Add the salmon; brine in the refrigerator, 2 hours.
2. Preheat the oven to 400 degrees F. Remove the salmon from the brine and pat dry. Brush with olive oil on both sides. Place in a roasting pan and bake until just opaque, about 14 minutes. Let cool, then flake with a fork.
3. Make the dressing: Whisk the lemon juice, vinegar and honey in a small bowl. Slowly whisk in the olive oil until emulsified. Season with salt.
4. Combine the arugula, chives, celery leaves, parsley and fennel in a large bowl and toss with the dressing. Divide among plates and top with the salmon.
5. Photograph by David Malosh