Pan Seared Salmon with Maple-Mustard Glaze served on a bed of Baby Arugula

1 side Salmon, deboned and portioned into 6 oz. pieces
2 Tbsp. Olive Oil
3 Tbsp. Flour
1 Tbsp. Dijon Mustard
1 Tbsp. Maple Syrup
Onion and Garlic powder, to taste
Salt and Pepper, to taste

Salad

2 cups Baby Arugula, washed and spun dry
Juice of one Lemon
1 small clove Garlic, minced
1 tsp. Dijon mustard
1 Tbsp. Mayonnaise
1/4 C. Olive Oil
Salt and Pepper, to taste

Preheat oven to 400 degrees.

Make Vinaigrette-

In a bowl combine lemon juice, mustard,garlic and mayonnaise, whisk to combine. slowly add oil, whisking constantly to form vinaigrette.  Correct seasoning with salt and pepper.  Reserve.

Prepare Fish-

Season fish with onion and garlic powder, salt and pepper.  Reserve.  Place saute pan over medium high heat, add oil.  While oil is coming up to temperature, put flour in bowl and dredge seasoned fish in flour shaking off excess.  Once oil starts to shimmer and you can see a wisp of smoke add fish, in batches, searing to golden brown both sides.   Reserve pieces when done on baking tray.  In small bowl combine mustard and syrup, spoon over the top of the fish.  Place fish in oven and cook to just done 5-6 minutes.  Remove from oven.

In a mixing bowl place arugula and drizzle some of the vinaigrette over the greens, mix and mound in the center of the plate.  Place one piece of fish atop greens and serve.