5 tablespoons olive oil, divided
2 shallots, thinly sliced
3/4 cups pitted assorted olives
2 tablespoons capers
2 large garlic cloves, minced
3 anchovy fillets, chopped, or 1 tablespoon anchovy paste
1/8- to 1/4-teaspoon red pepper flakes
2 teaspoons finely grated orange zest
2 tablespoons fresh lemon juice
4 6-ounce salmon filets
1/2 cup white wine
2 tablespoons cold butter cut into small pieces
4 cups arugula
In a medium bowl, combine 1 tablespoon of the olive oil, shallots, olives, capers, garlic, anchovies, red pepper flakes, orange zest and bay leaf. Stir and set aside. (This can be made two days in advance and kept in the refrigerator.)
In a small jar with a lid, combine the lemon juice with 2 tablespoons olive oil and a pinch of salt and pepper. Set aside.
In a large nonstick saute pan, heat the remaining 2 tablespoons olive oil over medium high heat. Pat the salmon dry and sprinkle with salt and pepper.
When the oil is hot, carefully place the salmon skin side up in the pan. Saute each side until golden brown, about 4 to 6 minutes. Remove and keep warm on a plate covered with foil.
Add the reserved olive mixture to the hot pan and stir to heat and slightly cook the shallots, about 2 to 3 minutes. Add the white wine and cook for an additional 5 minutes.
Remove the pan from the heat and drop in the butter, 1 to 2 pieces at a time, swirling or stirring the sauce the whole time until all the butter has been incorporated.
Dress the arugula with the lemon olive oil dressing and place on 4 plates; top with the salmon. Drizzle the sauce evenly over the salmon and serve hot.