Pastrami Lax med Fennel Sallad

👩‍🍳 Gör så här

1. 1
   Very thinly slice 1 large fennel bulb, fronds reserved, and 1 small red onion (if you have a mandoline, now’s the time to use it). Place in a large bowl. Add 3 Tbsp. white wine vinegar, 3 Tbsp. extra-virgin olive oil, and 1 Tbsp. Dijon mustard, season with kosher salt, and toss to combine; set slaw aside.
2. 2
   Mix 1 Tbsp. plus 1½ tsp. smoked paprika, 2 tsp. light or dark brown sugar, 1 tsp. ground coriander, 1 tsp. garlic powder, 1 tsp. onion powder, 2 tsp. coarsely ground pepper, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine.
3. 3
   Season four 4–6-oz. skinless salmon fillets, patted dry, all over with salt. Brush remaining 3 Tbsp. Dijon mustard over all sides of salmon (about 2 tsp. per fillet). Sprinkle paprika mixture over, pressing to adhere.
4. 4
   Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium. Cook salmon, undisturbed, until a browned crust forms underneath, 6–8 minutes. Turn and cook until salmon is cooked through, about 3 minutes, depending on thickness of fillets.
5. 5
   Place 1 cup plain whole-milk yogurt in a small bowl; add a drizzle of oil and a big pinch of salt and stir to combine.
6. 6
   Spread yogurt mixture onto plates and place salmon on top; arrange reserved slaw around. Top with torn dill and fennel fronds; season with pepper.