Pan Seared Salmon Salad

Ingredients:

For the Salmon:

4 oz grapeseed or vegetable oil
2 4 oz. salmon fillets
4 oz butter
2 handfuls of fresh chopped spinach
1/2 head of fennel, sliced very thin
2 hardboiled eggs
2 oz re-constituted dried cranberries
2 oz walnuts, toasted and salted
Raspberry sherry dressing (recipe below)

For the Raspberry & Sherry Dressing:

3 egg yolks
1 ½ pint of rinsed raspberries, and chopped fine
1 ½ oz Dijon mustard
1 ½ oz. chopped chives
3 ½ to 4 cups salad oil (canola or vegetable oil)
9 oz. sherry vinegar

Directions:

For the Raspberry & Sherry Dressing:

Crack the eggs and separate. You will be only be using the yolks. Place in the bottom of a mixing bowl, with the Dijon mustard and the chives. Start whisking until the yolks start to emulsify. Slowly add the oil. Once the oil catches the yolks, continue to add oil, and add the sherry one ounce at a time throughout the duration of adding the rest of the oil. Finish with salt and the raspberries to your liking.

For the Salmon:

Heat a sauté pan on the stove. Add 2 ounces of vegetable oil or grapeseed oil until the oil starts to smoke. Salt the salmon and place in pan. Let cook for three minutes before flipping it over. Once flipped, lower the heat of the pan and add 2 oz. of butter. Using a spoon, continuously cover the fish with the butter until cooked medium. Let it rest for 3 minutes before placing it on the salad.
Take the spinach and fennel and toss with dressing. Place on the plate, top with sliced hard boiled egg, cranberries, and walnuts.