1 cup brown sugar
1/2 cup kosher salt
2 tablespoons coarsely ground cumin
2 tablespoons coarsely ground black pepper
2 tablespoons powdered ginger
1 side of salmon, skin-off, pin bones and belly flap removed
2 heads fennel, sliced on mandolin, fronds reserved
2 lemons, zested and juiced
1 tablespoon minced ginger
1 heaping tablespoon Dijon mustard
1 cup extra virgin olive oil, plus extra for cooking
2 cups panko breadcrumbs
Kosher salt and freshly ground black pepper
In a large roasting pan, combine brown sugar, kosher salt, cumin and black pepper. Place salmon in rub and coat both sides well. Cover with plastic wrap and refrigerate overnight.
The next day, using a moist towel, wipe off the rub and slice for serving. Have a large non-stick saute pan coated with olive oil over medium-high heat. Coat salmon filets in panko and sear in hot pan, just until crisped, about 1 minute per side. Meanwhile, to make fennel salad: in a large bowl, combine lemon juice and zest, minced ginger, Dijon mustard and mix well. Whisk in olive oil and fennel fronds. Check flavor, season if necessary, and toss with fennel slices. To serve, mound fennel salad on plate and top with salmon. Drizzle extra vinaigrette over, garnish with fennel fronds and enjoy!