Start the dressing
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.
Cook the salmon
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.
Finish the dressing
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.
Assemble the salad:
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.
Serve with Brown Rice with Walnuts and Golden Raisins for a complete meal.
nutrition information (per serving):
38, Fat Calories
330, Saturated Fat
41, Monounsaturated Fat
14, Polyunsaturated Fat
Photo: Scott Phillips