TLC Cooking "Pan Roasted Salmon with a Roasted Fennel and Pear Vinaigrette"

Pan Roasted Salmon with a Roasted Fennel and Pear Vinaigrette

DCL

YIELD 4 servings

INGREDIENTS

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 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

(6 ounces each)

PREPARATION:

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.
Editor's Note: Look for sustainable salmon and organic, locally-grown ingredients when possible.

This recipe appears in: Fish

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