Shaved Fennel, Lemon, and Arugula Salad, with Pan-Seared Salmon

• 1/4 cup extra virgin olive oil
• 1 teaspoon grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 clove garlic, minced
• 1/2 teaspoon sugar
• 3/4 teaspoon kosher or sea salt
• Freshly ground pepper
• 3 cups thinly sliced fennel bulb (fronds reserved)
• 2 bunches arugula (about 8 ounces total), stemmed
• 4 salmon fillets (about 5 ounces each), skin on and scaled, pin bones removed, skin dried by wiping with a knife (see Notes)
• Kosher or sea salt
• Freshly ground pepper
• 3 tablespoons olive oil for sauteing

1. TO MAKE THE VINAIGRETTE: In a small jar with a tight-fitting lid, combine the extravirgin olive oil, lemon zest and juice, garlic, sugar, salt, and lots of pepper.
2. (Several good grinds of pepper make the vinaigrette taste robust, a perfect complement to the fennel.)
3. Cover tightly and shake vigorously to blend.
4. Taste and adjust the seasoning.
5. Set aside.
6. Chop the fennel fronds and measure out 1/3 cup.
7. In a large bowl, combine the fennel, 1/4 cup of the fennel fronds (saving the rest for garnish), and the arugula.
8. Toss lightly to mix and set aside.
9. Season the salmon on all sides with a little salt and pepper.
10. Place a large, heavy skillet over medium-high heat.
11. When the skillet is hot, add the 3 tablespoons of olive oil and swirl to coat the pan.
12. Add the salmon, skin side down, and cook until the skin is crisp, about 4 minutes.
13. Carefully turn the salmon and cook until the fillets are almost opaque throughout, but still very moist, or an instant-read thermometer inserted in the center registers 125 to 130F, about 4 minutes more.
14. Transfer to a warm plate and set aside while you toss the salad.
15. Shake the dressing vigorously again and then toss the salad with it.
16. Arrange the salad on 4 dinner plates.
17. Place a salmon fillet in the center, on top of the salad, garnish with the remaining fennel fronds, and serve immediately.

extra virgin olive oil, lemon zest, lemon juice, clove garlic, sugar, kosher, freshly ground pepper, fennel bulb, arugula, salmon, kosher, freshly ground pepper, olive oil

Taken from www.cookstr.com/recipes/shaved-fennel-lemon-and-arugula-salad-with-pan-seared-salmon (may not work)