Marinated Salmon with Fennel Salad

• 1 pound center-cut salmon fillet, skinned and pin bones removed
• 2 large celery ribs, sliced paper-thin on the diagonal
• 1/4 cup fresh lemon juice
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground black pepper
• 1 fennel bulb, very thinly sliced
• 1 1/2 tablespoons chopped fennel fronds

1. With a very sharp knife, trim the gray fat off the skin side of the salmon; it has a strong flavor.
2. Slice the salmon as thinly as possible.
3. Make the marinade: Put the lemon juice in a small bowl.
4. Gradually whisk in the olive oil.
5. Season with salt and pepper.
6. Arrange the salmon in an oiled dish large enough to hold the slices in a single layer.
7. Scatter the celery over the fish, then spoon the marinade over all.
8. Cover and refrigerate until the salmon is a little more than half "cooked", which you can tell by the change in color from rosy orange to pale pink.
9. It should take about 3 hours, depending on the thinness of the slices.
10. To serve, divide the salmon and celery among 6 plates, reserving the marinade.
11. Put the sliced fennel and fronds in a bowl and drizzle with enough of the marinade to coat it lightly.
12. Toss well and season with salt and pepper to taste.
13. Divide the fennel among the plates.
14. Spoon a little extra marinade over the salmon.

center, celery, lemon juice, extravirgin olive oil, salt, fennel, fennel fronds

Taken from www.foodnetwork.com/recipes/michael-chiarello/marinated-salmon-with-fennel-salad-recipe.html (may not work)