• Remove salmon from the refrigerator 30 minutes prior to frying.  Then pat dry with paper towels and coat with salt and pepper.
• Add vegetable oil to a heavy skillet, (not non-stick), and heat on medium high until the oil is shimmering.
• Lay in the salmon, skin side down, pressing the fish with a fish turner or spatula to insure contact with the skillet. Do not overcrowd the skillet. 2 batches may be required to cook the fish.
• Fry 4 to 5 minutes until the salmon has cooked through half way, turn and fry the second side 2 to 3 more minutes until the red flesh color is nearly gone. Times may vary due to the thickness of the salmon.
• Remove from the skillet and cover with foil, to rest and finish cooking. Serve hot.

Vinaigrette

• Place all ingredients in a food processor and pulse until ingredients are about 1/8th inch chopped.
• Add to the salad.  I used 1/2 of the vinaigrette on the salad and served the remainder on the side, being used as desired.

Salad

• Assemble salad ingredients in a bowl, drizzle with the vinaigrette and toss to combine.