In a spice grinder,grind zest and fennel seeds,then combine with sumac.
Preheat oven to 250°C.
Season salmon well and coat with olive oil. Pan-fry salmon in a pan over a high heat,skin-side down,for 2 minutes or until crisp.
Turn and sear other side for 10 seconds. Brush salmon lightly with extra olive oil,coat with spice mix and bake,skin-side down,in oven for 3-4 minutes.
Set salmon aside to rest for 3 minutes. Serve with a lime cheek,flat bread and mint and pea salad.
Mint and pea salad
Blanch peas in a small saucepan of salted boiling water for 3 minutes or until just tender. Drain and toss with mint,watercress and herbs.
Combine yoghurt,lime juice and olive oil,and season with salt and pepper.
Drizzle salad with dressing and sprinkle with sumac to serve.