For a stunning salmon dish, look no further! With a spicy rub, tangy citrus slices, and fresh herbs, this salmon is easy to make and beautiful to behold. The pickled mustard seeds add flashes of flavour, and they keep well in the refrigerator for months. Use them up on sandwiches, charcuterie, or wherever mustard might go.
To make the pickled mustard seeds: Heat a small saucepan over medium-high heat. Add the mustard seeds and toast until fragrant, about 3-4 minutes. Stir in the water, vinegar, sugar, and salt. Bring to a boil, then turn the heat down to low and gently simmer for about 20-25 minutes, until the seeds and plump and most of the liquid has been absorbed. The mustard seeds should be spoonable. Transfer the seeds to a bowl to cool. This step can be done a few days in advance. The mustard seeds keep well in the refrigerator for months.
Peel all of the citrus with a knife, removing the white pith. Cut crosswise into slices and set aside. If using grapefruit, cut out each section, leaving the membrane and pith behind.
Preheat the oven to 450 ºF. Line a large baking sheet with foil.
In a small bowl, combine the cumin, coriander, paprika, garlic powder, mustard powder, salt, and pepper.
Place the salmon on the prepared baking sheet and rub each piece with olive oil. Sprinkle the spice mixture evenly on top of the salmon pieces, rubbing it over both sides of the fish, but making sure the top is well coated first. Roast for about 10-12 minutes, depending on the thickness of the fish. Using a spatula, transfer the salmon to a serving platter, along with any of the pan juices. Top with 1/4 cup of mustard seeds, the sliced citrus, and the herbs.
Note: This dish can also be made using one large piece of salmon - just increase the cooking time slightly.