The two different types of fennel in this dish create an interesting contrast of flavor and texture. The bright acidity in the slaw creates a balance with the rich salmon.

Preparation

To make the fennel slaw, combine the minced shallot, orange juice and zest, and salt, then set aside to macerate. Shave the fennel into thin pieces, reserving the fronds for garnish. Combine fennel with the orange juice, shallot, and vinegar, then let rest at least 15 minutes.

For the salmon, combine fennel seeds and coriander seeds in a wide bowl. Season the salmon fillets with salt and pepper, then dredge one side of each fillet in the seed mixture.

Preheat oven to 350°F. 

Heat a large, oven-safe skillet over medium-high heat. Add enough oil to coat the bottom of the pan. Sear the salmon on the spice-rubbed side for 2–3 minutes, then flip fillets and place the whole pan in the oven for 6–8 minutes, or until the salmon is just cooked through.

Tear the wispy green parts off the fennel fronds and mix into the fennel slaw. Serve on top of the salmon fillets as a garnish.