For the fennel salad:
1 small fennel bulb, green stems removed, thinly sliced
1 Tbs extra-virgin olive oil
¼ tsp of Kosher salt
Pinch of Spicewalla Black Pepper, Table Grind
For the yogurt sauce:
1.5 cups plain whole milk yogurt
2 Tbs extra-virgin olive oil
2 Tbs fresh squeezed lemon juice
1 Tbs Spicewalla Coriander Seed, coarsely ground
1 Tbs fresh dill
½ tsp Kosher salt, to taste
¼ tsp Spicewalla Black Pepper, Table Grind, to taste
For the salmon:
3 sockeye salmon fillets, about 3 oz each
2 Tbs Spicewalla Fennel Seeds
Kosher salt, to taste
Spicewalla Black Pepper, Table Grind, to taste
2 Tbs vegetable or canola oil
Fresh dill, for garnish
Fennel fronds, for garnish
Spicewalla Cyprus Flake Salt, for garnish
Lemon slices, for garnish
For the fennel salad: Toss together all ingredients in a mixing bowl. Set aside.
For the yogurt sauce: Stir together all ingredients until well combined. Set aside.
For the salmon: Season salmon fillets with Spicewalla Fennel Seeds, salt, and pepper. Heat a cast iron skillet over medium-high heat, add oil. Sear salmon fillets skin-side up for 4 minutes. Flip and cook another 2-3 minutes until the fish easily flakes with a fork.
To assemble: Spread yogurt sauce onto a large plate. Top with the fennel salad and salmon filets. Garnish with fresh dill, fennel fronds, Spicewalla Cyrus Flake Salt and lemon.