1 medium bulb fennel
2 tsp dijon mustard
1 tsp coconut palm sugar
1/2 cup olive oil
2 tbsp lemon juice
3/4 lb wild salmon
1-inch piece ginger, peeled and grated
1 tsp garlic, minced
1 tbsp black sesame seeds
1 tbsp chia seeds
2 tbsp snipped chives
1. Heat coconut oil over med-hi heat, cook ginger and garlic for about 5 minutes. Season the salmon with with sea salt and dill, then pan-sear on both sides.
2. Meanwhile, trim fronds from fennel bulb. Slice bulb into thin slices, then dice into smaller pieces.
3. Make dressing: whisk together the mustard, sugar, olive oil, lemon juice and chia seeds. Add diced fennel and 1 tbsp chopped fennel fronds or dill, toss with dressing. Season.
4. Make a bed of raw spinach on a plate. Top with sliced, pan-seared salmon, and pour olive oil dressing on top. Sprinkle with black sesame seeds.