Cured Salmon And Caramelized Ruby Red Grapefruit Salad With Blood Orange Gastrique | Emerils.com

Ingredients

• 1 fennel bulb
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 Ruby Red grapefruit
• 1/2 cup sugar
• 2 cups arugula, stemmed, washed, and patted dry
• 1 tablespoon extra-virgin olive oil
• Vodka-and-Citrus-Cured Salmon, thinly sliced
• Blood Orange Gastrique
• 1 tablespoon minced fresh flat-leaf parsley