Bright, earthy, and floral.
celery ribs, plus their leaves, thinly slicedPat 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.
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. 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.
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