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Cumin-Fennel Rubbed Salmon with Fennel-Parsley Salad

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • FAST

Rather than pan-roasting individual pieces of salmon, F&W’s Grace Parisi prefers to cook a large fillet to keep the fish moist.

  1. 1 tablespoon fennel seeds
  2. 1 teaspoon cumin seeds
  3. 1 teaspoon finely grated lemon zest
  4. 1 1/4 pound center-cut, skinless salmon fillet
  5. Salt and freshly ground pepper
  6. 1 tablespoon plus 1 teaspoon Dijon mustard
  7. 2 tablespoons extra-virgin olive oil
  8. 1 tablespoon fresh lemon juice
  9. 1 fennel bulb, halved, cored and thinly sliced
  10. 1 cup flat-leave parsley leaves
  1. Preheat the oven to 425°. 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, ovenproof, 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. Transfer the skillet to the oven and roast for about 10 minutes, until the salmon is just cooked through. 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.