Pan-Seared Salmon with Baby Greens, Fennel and A Citrus Vinaigrette

This pan seared salmon is a light easy entree
and is accompanied by tender greens,
thinly sliced fennel, dried marinated
cherries and a citrus vinaigrette.

It is ideal for a regular weeknight meal
or special dinner guests.
I made this tonight...
all agreed it was a lovely spring feast.
Pan-Seared Salmon with Baby Greens, Fennel
and A Citrus Vinaigretterecipe courtesy- fine cooking

A slightly sweet, citrusy dressing contrasts with
the rich salmon and tender greens in
this main-dish salad.
Serves four.

For the dressing: 
2-1/2 Tbs. Champagne or white wine vinegar 
2 Tbs. fresh orange juice 
1 tsp. finely grated orange zest 
Kosher salt and freshly ground black pepper 
1/4 cup dried cherries 
1/2 cup extra-virgin olive oil 

For the salmon: 
4 6-oz. skinless salmon fillets, preferably center cut 
Kosher salt and freshly ground black pepper 
1-1/2 Tbs. extra-virgin olive oil 

For the salad: 
8 oz. mixed baby salad greens (about 8 lightly packed cups) 
1 small fennel bulb, trimmed, halved lengthwise, cored, and very thinly sliced crosswise 
Kosher salt and freshly ground black pepper

In a small bowl, combine the vinegar with the orange juice and zest, 1/4 tsp. salt, and a few grinds of pepper. Stir in the dried cherries and set aside. Season the salmon fillets on both sides with 1 tsp. salt and 1/4 tsp. pepper. Heat the oil in a 12-inch skillet over medium-high heat. Cook the salmon, flipping once, until barely cooked through and a rich golden brown crust develops on both sides, 4 to 5 minutes per side. Set aside on a plate.

Using a fork or slotted spoon, remove the cherries from the orange juice mixture and set aside. Slowly whisk the 1/2 cup olive oil into the orange juice mixture until blended. Season to taste with salt and pepper. Combine the greens and fennel in a large bowl. Add about half of the vinaigrette to the salad, toss, and season to taste with salt and pepper. Divide the salad among 4 large plates or shallow bowls. Set a piece of salmon on each salad and sprinkle the cherries around the fish. Drizzle some of the remaining vinaigrette over each fillet and serve.