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.