In order to feel remotely comfortable putting on a bathing suit for the last (and first) time of the summer, I decided I would have to cut out all delicious carby things for a week until Labor Day. This was a silly decision, made on a whim, and I didn't even make it a whole week. But none-the-less, I did get to try out a new great recipe that was tasty and healthy.
I've read about countless spice rubs before but I always seem to opt for a wet marinade. I figured that most marinades add unnecessary sugar so instead I toasted some spices and ground them in my lovely (but often forgotten about) mortar and pestle. —Jacqueline Russo
Toast the fennel, sesame seeds, crushed red pepper, and shallots over medium heat until warm and fragrant. Combine with 5-spice powder and sea salt in mortar and pestle or coffee grinder (if clean of all coffee residue) and crush to desired consistency.
With a tablespoon of olive oil, rub the spices into the salmon and let it rest in the fridge for about an hour.
Meanwhile, prepare the salad. Tear your lettuce and chop the peppers and tomato.
For the dressing, combine the vinegars and honey in a small bowl. Whisk in the olive oil in a slow and steady stream until emulsified. Stir in the chia seeds and sesame seeds and season to taste with salt and pepper. Set aside.
In a skillet over medium-high, heat 1 TBSP olive oil until shimmering. Lower the heat to medium and sear the salmon skin side down for about 2 minutes. Flip the salmon and sear the other side for about 1 minute then remove from pan. Let rest.
Toss the vegetables with the dressing and divide into portions. Flake the salmon into pieces and place atop the salads, then serve while the salmon is still warm.