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Ingredients

• 1 tablespoon  coriander seeds
• 2 tablespoons  ground sumac or sweet paprika
• 2 teaspoons  finely grated lemon zest
• 2 teaspoons  kosher salt
• Four   6-ounce skinless salmon fillets, preferably wild
• 4 1/2 teaspoon  freshly squeezed lemon juice
• 1 tablespoon  honey
• 3 tablespoons  plus 1 teaspoon olive oil
• 1   small fennel bulb, quartered, cored, and sliced lengthwise about 3/16 inch thick, to yield 1-1/2 cups (save about 1/2 cup fronds for garnish)
• One-half   Granny Smith apple
•   Kosher salt and freshly ground black pepper
• 1/2 to 3/4 teaspoon  fennel pollen

Description

The Richness Of Sear-roasted Salmon Is Contrasted By The Bright, Sweet-tart Salad Of Fennel And Apple That Tops It. This Recipe Features A Few Unusual Spices, Namely Tart Sumac And Fragrant Fennel Pollen. If You Can't Find Fennel Pollen, You Can Omit

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