5-Spice Salmon Salad

1. 1

   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.

2. 2

   With a tablespoon of olive oil, rub the spices into the salmon and let it rest in the fridge for about an hour.

3. 3

   Meanwhile, prepare the salad. Tear your lettuce and chop the peppers and tomato.

4. 4

   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.

5. 5

   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.

6. 6

   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.

* Per serving · 4 servings · Values may vary.