1 cup sugar
2 cups kosher salt
1/2 cup fresh lemon juice
1 1-1/2 pound salmon fillet, skin removed
Extra-virgin olive oil for brushing
FOR THE SALAD
Juice of 1 lemon
1 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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