Fiddlehead Fern and Cured Salmon Salad

Ingredients

• One (1-lb.) skinless salmon fillet
• 1 cup kosher salt, plus more
• 6 oz. fiddlehead ferns, or asparagus cut into 2-inch lengths
• 9 oz. grape tomatoes, halved
• 1 Maui sweet or Vidalia onion, thinly sliced lengthwise
• Freshly ground black pepper

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