- ¼ cup extra virgin olive oil
- 1 teaspoon grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- ½ teaspoon sugar
- ¾ 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
- Kosher or sea salt
- Freshly ground pepper
- 3 tablespoons olive oil for sautéing
- TO MAKE THE VINAIGRETTE: In a small jar with a tight-fitting lid, combine the extra–virgin olive oil, lemon zest and juice, garlic, sugar, salt, and lots of pepper. (Several good grinds of pepper make the vinaigrette taste robust, a perfect complement to the fennel.) Cover tightly and shake vigorously to blend. Taste and adjust the seasoning. Set aside.
- Chop the fennel fronds and measure out 1/3 cup. In a large bowl, combine the fennel, ¼ cup of the fennel fronds (saving the rest for garnish), and the arugula. Toss lightly to mix and set aside.
- Season the salmon on all sides with a little salt and pepper. Place a large, heavy skillet over medium-high heat. When the skillet is hot, add the 3 tablespoons of olive oil and swirl to coat the pan. Add the salmon, skin side down, and cook until the skin is crisp, about 4 minutes. 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 130°F, about 4 minutes more. Transfer to a warm plate and set aside while you toss the salad.
- Shake the dressing vigorously again and then toss the salad with it. Arrange the salad on 4 dinner plates. Place a salmon fillet in the center, on top of the salad, garnish with the remaining fennel fronds, and serve immediately.