Preheat the oven to 400 degrees. Cut the fennel in half and remove the core. In a small mixing bowl, toss the fennel with the oil, salt and pepper. Place in a small roasting pan and roast until golden brown, about 1 to 1 1/2 hours. Remove and cool. Using a sharp knife, thinly slice the fennel. Pat the grapefruit dry with paper towels. In a shallow dish, toss the grapefruit with the sugar. Heat a large saute pan over medium heat. Add the grapefruit and cook until the grapefruit is caramelized, about 2 minutes on each side. Remove from the pan and set aside. In a mixing bowl, toss the arugula and fennel with a drizzle of extra virgin olive oil. Season with salt and pepper. Add the caramelized grapefruit and toss well. Fan out the cured salmon in the center of each plate. Mound some of the salad in the center of each plate of salmon. Drizzle the gastrique over the entire plate. Garnish with parsley. Yield: 8 servings Recipe Courtesy of Emeril Lagasse, 1999 Recipe by: EMERIL LIVE SHOW #EMIC18