Pan-Seared Salmon with Baby Greens and Fennel

Pan-Seared Salmon with Baby Greens and Fennel
Photo by Scott Phillips

Ingredients

  • ¼ cup dried cherries
  • 2-½ Tbs. Champagne or white wine vinegar
  • 1-½ Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 tsp. finely grated orange zest
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. fresh orange juice
  • + 5 more ingredients
    • 1 small fennel bulb, trimmed, halved lengthwise, cored, and very thinly sliced crosswise
    • Kosher salt and freshly ground black pepper
    • 4 6-oz. skinless salmon fillets, preferably center cut
    • ½ cup extra-virgin olive oil
    • 8 oz. mixed baby salad greens (about 8 lightly packed cups)

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.

View full recipe at Fine Cooking

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