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 Salmon with Fennel and Greens

  Makes 4 servings
  Prep Time: 20 minutes
  Total Time: 40 minutes

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

 1. 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.

 2. Season the salmon fillets on both sides with 1 tsp. salt and 1/4 tsp. pepper. Heat the oil in a 12-inch skillet over medium-high heat. Cook the salmon, flipping once, until barely cooked through and a rich golden brown crust develops on both sides, 4 to 5 minutes per side. Set aside on a plate.

 3. Using a fork or slotted spoon, remove the cherries from the orange juice mixture and set aside. Slowly whisk the 1/2 cup olive oil into the orange juice mixture until blended. Season to taste with salt and pepper.

 4. Combine the greens and fennel in a large bowl. Add about half of the vinaigrette to the salad, toss, and season to taste with salt and pepper. Divide the salad among 4 large plates or shallow bowls. Set a piece of salmon on each salad and sprinkle the cherries around the fish. Drizzle some of the remaining vinaigrette over each fillet and serve.

 Nutritional Notes: per serving: calories 630; fat 50g (sat 8.6g, mono 30g, poly 8g); iron 2mg; cholesterol 102mg; calcium 68mg; carbohydrate 16g; sodium 122mg; protein 32g; fiber 3.7g

 Nutrition Bonus: Vitamin A: 60% daily value; Vitamin C: 20% dv; Calcium: 6% dv; Iron: 10% dv
 Adapted from ‘fine cooking’