Pan Roasted Salmon

1/4 cup plus 2 tablespoons Champagne vinegar
2 tablespoons minced shallots
1 teaspoon honey
¼ teaspoon Dijon mustard
1 ½ teaspoons chopped fresh rosemary
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ cup plus 1 tablespoon grapeseed oil
2 small heads (6 ounces each) of fennel, cored and cut into ¼ inch wedges
4 6-ounce salmon filets, skin on, scaled and scored
2 cups arugula leaves
2 cups baby spinach leaves

In a medium sized bowl, whisk the vinegar, shallots, honey, mustard, rosemary, ¼ teaspoon each salt and black pepper. Next, whisk a ½ cup of oil in a slow steady stream until the vinaigrette is completely emulsified. Set aside until ready to use.

Preheat the oven to 350 degrees F. Dry the salmon on both sides with paper towels. Season with the remaining salt and black pepper. Add the remaining tablespoon of oil to a 12-inch sauté pan and heat over medium-high heat. Cook salmon skin-side down until golden brown and crispy, about 3 minutes. Turn the filets over to flesh side and cook for 1 minute before transferring the pan to the oven for 5 minutes.

In the meantime, in a large bowl, add the arugula and the spinach. Toss with the dressing. Remove the filets from the oven and place the filets over dressed salad. Serve immediately. Serves 4.

Courtesy of

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