Citrus Fennel Salad with Seared Sockeye

This delicious and fresh salad is perfect for spring. Easy to prep ahead of time too!

Yields 4-6 servings

Ingredients:

Slipstream Sockeye salmon - one fillet or one portion per serving, thawed

Kosher salt

Neutral oil

3 heads Belgian endive

1 large fennel bulb

5 oz arugula (about 12 cups)

3 large oranges or 5 small

For the dressing:

1 small shallot

¼ cup rice vinegar

1 orange, zest & juice

1 T dijon mustard

2 t whole grain mustard

1 T honey

¼ t vanilla extract

½ t kosher salt

¼ t thyme, dried (or 1 t fresh)

1 T chives, dried or fresh

Fresh cracked black pepper to taste

 Directions:

1. Combine all dressing ingredients in a bowl or jar with a well fitting lid. Whisk or shake to combine. Season to taste.
2. Thinly slice fennel across the grain using a knife or mandoline; place in large bowl (for mixing or serving). Reserve fennel fronds for serving.
3. Slice about ½ inch from the top and bottom of oranges to make a flat surface with exposed pulp. Set orange on one flat side and cut off the peel in curved slices from top to bottom, working around the orange to remove peel fully. Set peeled orange on its side and cut crosswise in even slices. If there are a lot of seeds, cut the peeled fruit in half lengthwise, remove seeds from the center, then cut crosswise to make half moons. Add orange slices to bowl with fennel.
4. Cut the endives in half lengthwise, then cut out small core from bottom end in a triangle shape. Slice halves into 1-inch pieces, and add to bowl.
5. Remove salmon from packaging, rinse and pat dry with paper towels or a clean towel. Season evenly on flesh side with kosher salt. Heat oil in a heavy-bottomed or nonstick pan on medium-high. Gently lay salmon flesh side down in pan; adjust heat to prevent burning and let salmon cook for about 3 minutes on medium-high. Flip salmon using a flat or slatted spatula, turn heat to low and cook about 2 minutes. (Optional: Put some fresh thyme or thyme stems in the pan as salmon cooks.) 
6. Remove salmon to a clean plate to rest while you dress the salad, or to a platter for serving family-style.
7. Shake or mix dressing well, and add half to the bowl with fennel, citrus and endive. Toss to dress evenly, then add arugula and toss to combine. Taste and add more dressing and/or salt as you like.
8. Serve plated with individual portions of salad and salmon, or serve salad in a large bowl with salmon on a platter. Extra fancy: Drizzle cooked salmon with honey and top with flaky sea salt and fennel fronds. 

To make ahead: Prepare dressing in a jar with a well-fitting lid up to 3 days in advance. On day of serving, slice oranges, fennel and endive; place in a bag or sealed container for transport. At time of serving, mix greens, citrus and dressing in a large bowl. Season to taste. Salmon can be seared the day of and served cold, if desired.