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1
TO MAKE THE VINAIGRETTE: In a small jar with a tight-fitting lid, combine the extravirgin olive oil, lemon zest and juice, garlic, sugar, salt, and lots of pepper.
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2
(Several good grinds of pepper make the vinaigrette taste robust, a perfect complement to the fennel.)
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3
Cover tightly and shake vigorously to blend.
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4
Taste and adjust the seasoning.
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5
Set aside.
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6
Chop the fennel fronds and measure out 1/3 cup.
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7
In a large bowl, combine the fennel, 1/4 cup of the fennel fronds (saving the rest for garnish), and the arugula.
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8
Toss lightly to mix and set aside.
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9
Season the salmon on all sides with a little salt and pepper.
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10
Place a large, heavy skillet over medium-high heat.
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11
When the skillet is hot, add the 3 tablespoons of olive oil and swirl to coat the pan.
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12
Add the salmon, skin side down, and cook until the skin is crisp, about 4 minutes.
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13
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 130F, about 4 minutes more.
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14
Transfer to a warm plate and set aside while you toss the salad.
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15
Shake the dressing vigorously again and then toss the salad with it.
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16
Arrange the salad on 4 dinner plates.
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17
Place a salmon fillet in the center, on top of the salad, garnish with the remaining fennel fronds, and serve immediately.
