Seafood And Fennel Salad

SALMON-FENNEL SALAD

Steps:

• 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.
• 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.
• 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.
• 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.

SEAFOOD AND FENNEL SALAD

Steps:

• Mix the 50ml of olive oil and lemon juice and pour over the fennel and season well. Leave for a minimum of 30 mins to soften.
• Add the chilli, garlic and remaining oil to the seafood and marinate for 30 minutes.
• After 30 mins drain the seafood and scatter over the fennel. Add chopped parsley.

FENNEL AND SMOKED SALMON SALAD

Steps:

• In a medium bowl, toss fennel and fronds with lemon zest and juice; season with salt and pepper. Lay salmon on a serving plate, top with fennel mixture, and drizzle with oil.

SEAFOOD SALAD WITH FENNEL AND GREEN BEANS

Steps:

• Bring an 8-quart pot three-quarters full of salted water to a boil.
• While water is heating, force beans, stem ends first, through frencher (see cooks' note, below). Cook beans in boiling water, uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon (reserving cooking water) to a bowl of ice and cold water to stop cooking. Drain beans in a colander, then pat dry with paper towels. Set aside.
• Return water to a boil, then plunge lobster headfirst into water and cook over high heat, covered, 8 minutes from time it enters water. Transfer lobster with tongs to a shallow baking pan. Reserve water in pot.
• While lobster is boiling, coarsely chop tomatoes with onion in a food processor. Transfer to a large bowl and add vinegar and 1/2 teaspoon salt. Let stand 15 minutes. Cut fennel into paper-thin slices with slicer and stir into tomato mixture along with 1 1/2 tablespoons oil.
• Return water in pot to a boil. Add shrimp and simmer until just cooked through, about 3 minutes, then transfer to pan with lobster, reserving cooking water. Add scallops to pot and simmer until just cooked through, about 3 minutes, then transfer to pan with lobster and shrimp. Discard cooking water.
• When cool enough to handle, remove meat from lobster tail and claws using kitchen shears, catching juices in pan. Working over pan, remove shells from shrimp. Discard lobster and shrimp shells. Cut shrimp in half lengthwise and devein. Cut lobster meat and scallops into 1/2-inch pieces. Transfer seafood to a bowl and pour juices from pan through a fine-mesh sieve over seafood. Toss seafood with pepper and remaining 1/2 tablespoon oil and 1/4 teaspoon salt, then add to fennel mixture along with basil and green beans, tossing well.