Cumin, Coriander & Fennel-Rubbed Salmon with Ruby Radicchio Salad

Cumin, coriander & fennel-rubbed salmon with ruby radicchio salad

Serves 4

SPICE-RUBBED SALMON

• 1½ lbs salmon fillet, halved crosswise (I prefer sockeye or coho) 

• 1 tsp Diamond Crystal kosher salt, plus more for sprinkling 

• 1 tbsp cumin seeds

• 1 tbsp fennel seeds

• 1 tbsp coriander seeds

• ¾ tsp ground sumac

RADICCHIO SALAD

• 2 tbsp extra-virgin olive oil, plus more for sauteing 

• 1 tbsp whole-grain Dijon mustard

• 2 tsp apple cider vinegar 

• ½ tsp Diamond Crystal kosher salt

• Freshly ground black pepper, to taste

• 1 head treviso (or regular) radicchio

• ½ fresno chile or red jalapeño, thinly sliced

• 1 blood orange, rind sliced off, cut into wheels

• 2 celery ribs, plus their leaves, thinly sliced

• 2 tbsp chopped parsley (flat-leaf or curly) 

• Flaky salt, for sprinkling

DIRECTIONS

1. Pat the salmon dry, then set on a tray or plate flesh-side up. Lightly sprinkle the top with salt. Leave at room temperature while you work on the spice rub. Heat the oven to 425°F.

2. In a small skillet over medium heat, toast the cumin seeds. After 30 seconds or so, lower the heat to medium-low and shake the pan. Keep toasting until the cumin is fragrant, about 2 more minutes, shaking the pan regularly to avoid burning the seeds. In a mortar and pestle or spice grinder, coarsely grind the seeds. Transfer to a shallow bowl large enough to lay the salmon into. 

3. Toast, then grind the fennel seeds in the same way, followed by the coriander seeds. Once all three spices are in the shallow bowl, stir in the 1 teaspoon kosher salt and the sumac.

4. Lay the salmon flesh-down onto the spice mixture, softly pressing to coat it in the spices. Turn and repeat for the skin-side.

5. Set a large cast-iron skillet over medium-high heat. Add 1 tablespoon of olive oil and swirl to coat. Add the salmon flesh-side down, then lower the heat to medium. After 2 minutes, flip the salmon, then transfer the pan to the oven. Roast for 4 minutes, until the fish is opaque at its edges and flakes easily with a fork.

6. Transfer the pan to a cooling rack or trivet. While that rests for a few minutes, in a small bowl, whisk together the olive oil, mustard, vinegar, salt, and pepper until emulsified. On a serving dish, toss together the radicchio, chile, orange, celery, and parsley with 3 tablespoons of dressing. Taste and adjust the dressing and seasoning as needed. 

7. Nestle the salmon at the center of the salad. Sprinkle all with flaky salt and black pepper to taste.