Ingredients:
Spice-Rubbed Salmon
1 1/2 poundssalmon fillet, halved crosswise
1 teaspoonDiamond Crystal kosher salt, plus more for sprinkling
1 tablespooncumin seeds
1 tablespoonfennel seeds
1 tablespooncoriander seeds
3/4 teaspoonground sumac
Radicchio Salad
3 tablespoonsextra-virgin olive oil
1 tablespoonwhole-grain Dijon mustard
2 teaspoonsapple cider vinegar
1/2 teaspoonDiamond Crystal kosher salt
Freshly ground black pepper, to taste
1 small head radicchio, broken into leaves and roughly torn
1/2 Fresno chile or red jalapeño, thinly sliced
2 blood oranges, rind sliced off, cut into wheels
2 celery ribs, plus their leaves, thinly sliced
2 tablespoonschopped parsley (flat-leaf or curly)
Flaky salt, for sprinkling
Directions:
Pat the salmon dry, then set on a tray or plate flesh side up. Lightly sprinkle the top with salt. Leave at room temperature while you work on the spice rub. Heat the oven to 425°F.
In a small skillet over medium heat, toast the cumin seeds. After 30 seconds or so, lower the heat to medium-low and shake the pan. Keep toasting until the cumin is fragrant, about 2 more minutes, shaking the pan regularly to avoid burning the seeds. In a mortar and pestle or spice grinder, coarsely grind the seeds. Transfer to a shallow bowl large enough to lay the salmon into.
Toast then grind the fennel seeds in the same way, followed by the coriander seeds. Once all three spices are in the shallow bowl, stir in the 1 teaspoon kosher salt and the sumac.
Lay the salmon flesh down onto the spice mixture, softly pressing to coat it in the spices. Turn and repeat for the skin side.
Set a large cast-iron skillet over medium-high heat. Add 1 tablespoon of olive oil and swirl to coat. Add the salmon flesh side down, then lower the heat to medium. After 2 minutes, flip the salmon, then transfer the pan to the oven. Roast for 4 to 6 minutes, until the fish is opaque at its edges and flakes easily with a fork. Transfer the pan to a cooling rack or trivet.
While the salmon rests for a few minutes, in a small bowl, whisk together the remaining 2 tablespoons olive oil, mustard, vinegar, salt, and pepper until emulsified. On a serving dish, toss together the radicchio, chile, orange, celery, and parsley with 3 tablespoons of dressing. Taste and adjust the dressing and seasoning as needed.
Nestle the salmon in the center of the salad or serve it alongside. Sprinkle everything with flaky salt and black pepper to taste.