(serves 2)

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

coconut oil

1-inch piece ginger, peeled and grated

1 tsp garlic, minced

1 tbsp black sesame seeds

1 tbsp chia seeds

dill

sea salt

2 tbsp snipped chives

raw spinach

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.