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1
For the rub: Put the fennel seeds in a small bowl and crush lightly with the back of a wooden spoon.
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2
Add the dried onion, cayenne, cumin, oregano, paprika, salt and pepper and mix together.
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3
For the salmon: Spoon the rub onto the salmon fillets on both sides and rub in.
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4
(Don't do this more than 5 minutes ahead of cooking or it will start to affect the fish and soften it.)
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5
Heat a large pan over high heat, add the olive oil and heat until very hot.
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6
Add the salmon fillets skin-side down.
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7
Cook on high until the flesh turns opaque about halfway up the side of the fillets, about 5 minutes.
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8
Cover with a lid or an inverted frying pan.
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9
Turn the heat off and leave it for 5 minutes; the heat and steam will cook the top of the fish so it will be crisp on the bottom and cooked through.
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10
For the salad: Meanwhile, add the arugula and spinach to a glass bowl.
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11
Add the red onion to the center and scatter the fennel and fronds around the edges of the bowl.
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12
Drizzle the balsamic only on the red onion.
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13
Sprinkle the rest of the salad with salt and pepper and drizzle with the olive oil.
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14
Toss everything together.
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15
Add a heap of salad to 2 plates and top each with a salmon fillet.
