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1
Grind fennel seeds, coriander seeds and peppercorns together and mix with tarragon, dill, orange and lemon zest, kosher salt and sugar.
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2
Reserve one tablespoon of this mixture.
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3
Place each salmon fillet on a piece of plastic wrap, sprinkle each fillet on all but skin side with spice mixture, wrap each tightly, place on plate and refrigerate for four hours.
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4
About an hour before serving time, melt butter in heavy 3- or 4-quart saucepan.
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5
Add onion and 2 tablespoons of stock.
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6
Cook over medium heat until onion is tender; then, stir in cardamom.
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7
Add cabbage and remaining stock, and season to taste with salt and pepper.
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8
Cook, stirring from time to time, until cabbage is tender, 15 to 20 minutes.
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9
Remove from heat and set aside in warm place.
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10
Add more butter if desired.
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11
Mix yogurt and mustard together, and stir in reserved spice mixture.
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12
Set aside at room temperature.
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13
Preheat oven to 475 degrees.
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14
Remove fish from plastic wrap, and gently scrape off the spice mixture.
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15
Heat oil in heavy ovenproof skillet large enough to hold fish.
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16
Use two skillets if necessary.
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17
Place fish in pan or pans, skin side up, and sear for one minute.
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18
Turn fish over and place in oven in pan or pans and roast 4 to 6 minutes.
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19
The salmon should be barely done in the center.
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20
Gently reheat cabbage.
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21
Remove salmon from pan and remove the skin with sharp knife.
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22
Spoon mound of cabbage on each of 4 warm dinner plates.
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23
Place a salmon fillet on top of cabbage.
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24
Spoon a ribbon of sauce on each plate and serve with mashed potatoes.
