Pan Roasted Salmon with a Fennel and Pear Vinaigrette | Emerils.com

Ingredients

• ½ cup plus 2 tablespoons grape seed oil
• 2 small heads (6 ounces each) of fennel, cored and cut into ¼ inch wedges
• 1 ½ teaspoons chopped fresh rosemary
• 1 teaspoon salt
• 2 (4 ounce) firm-ripe pear, peeled, cored and cut into 1/4-inch thick slices
• 1/4 cup plus 2 tablespoons Champagne vinegar
• 2 tablespoons minced shallots
• 1 teaspoon agave nectar or honey
• 1/4 teaspoon Dijon mustard
• 1/2 teaspoon freshly ground black pepper
• 4 6-ounce salmon filets, skin on, scaled and scored
• Fennel fronds, for garnish