Roasted Salmon Salad

Total Time: 1 hr 20 mins Preparation Time: 55 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 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 â¼ 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

Recipe

• 1 make the vinaigrette: in a bowl, combine the vinegar, lemon juice, shallots, lemon zest and rosemary.
• 2 whisk in the olive oil and season with salt and pepper.
• 3 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.
• 4 transfer to a paper bag and let steam for 15 minutes.
• 5 scrape off the blackened skins and discard the stems, ribs and seeds.
• 6 cut the peppers into 1/3-inch-thick strips.
• 7 put the sliced potatoes in a medium saucepan of salted water and bring to a boil.
• 8 remove from the heat and let sit in the water until tender, about 18 minutes.
• 9 drain and transfer to a plate.
• 10 heat the olive oil in a medium skillet.
• 11 add the mushrooms and cook over high heat, stirring occasionally, until softened, about 4 minutes.
• 12 season with salt and pepper and transfer to a bowl.
• 13 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.
• 14 sprinkle the salmon with the thyme, fennel seeds and celery seeds; season with salt and black pepper.
• 15 roast for about 10 minutes, until the salmon is opaque but still slightly rare in the centre.
• 16 remove the salmon from the oven and preheat the broiler.
• 17 broil for about 1 minute, or until the top is browned.
• 18 break the salmon into large chunks.
• 19 in a large bowl, combine the arugula with the fennel, mushrooms, roasted red peppers, potatoes and cilantro.
• 20 add 3/4s of the vinaigrette and toss.
• 21 arrange the salad on large plates or shallow bowls and top with chunks of the salmon.
• 22 drizzle the fish with the remaining vinaigrette and serve.