The citrusy tang of lime and sumac and the zing of chili are really good with the oiliness of the fish. Drying the zest makes it easier to mix in with the other spices. — Greg and Lucy Malouf, authors of Moorish
To make the spice mix, dry the lime zest overnight, or put in a very low (about 170 degrees F) oven for 30 minutes. (This intensifies the lime flavour.)
Mix the lime zest with the chili powder, fennel seeds, sumac, and salt and pepper.
Preheat the oven to 250 degrees F.
Brush the salmon all over with olive oil. Season the flesh with salt and pepper and sprinkle generously with the spice mix.
Wrap in baking paper and transfer to a baking tray, skin-side down. Cook for 7 minutes then turn over and cook for another 6 minutes.
This will be enough to cook the salmon rare to medium-rare.
To make the salad, mix together the fennel, onion, and dried mint.
Whisk together the extra-virgin olive oil and lime juice and season with salt and pepper. Dress the salad and crumble over the feta.
For an attractive presentation, transfer the salmon to a large platter and unwrap it at the table.
Recipe excerpted with permission from Moorish: Flavours from Mecca to Marrakech by Greg and Lucy Malouf (Hardie Grant Books, 2014)