Ingredients

Food & Wine

1 tablespoon fennel seeds

1 teaspoon cumin seeds

1 teaspoon finely grated lemon zest

1 1/4 pound center-cut, salmon fillet with skin, patted dry

Salt and freshly ground pepper

1 tablespoon plus 1 teaspoon Dijon mustard

2 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

1 fennel bulb, halved, cored and thinly sliced

1 cup flat-leave parsley leaves

Preparation

  1. Toast the fennel and cumin seeds in a dry pan till fragrant. In a spice grinder, pulse the fennel seeds, cumin seeds and grated lemon zest until finely ground. Season the salmon with salt and pepper, brush one side of the fillet with 1 tablespoon of the Dijon mustard and coat with the ground spice mixture.

  2. In a large, nonstick skillet, heat 1 tablespoon of the olive oil. Add the salmon, coated side down, and cook over moderately high heat until lightly browned, about 3 minutes. Carefully flip the salmon and cook till the skin is crisp. Transfer the salmon to a cutting board.

  3. In a large bowl, whisk the lemon juice with the remaining 1 teaspoon of mustard and 1 tablespoon of olive oil. Season the dressing with salt and pepper. Add the sliced fennel and parsley leaves and toss. Cut the salmon into 4 pieces and serve right away with the fennel salad.