Remove the stems and seeds from the chiles and roughly chop them. Toast the chiles, cumin, fennel and coriander seeds in a 300°F/149°C oven for 5 minutes or until fragrant. Remove and cool to room temperature. In a spice grinder, combine the toasted spices with the peppercorns, thyme, and oregano. Grind to a coarse powder. Stir in the salt and dry mustard and reserve until service. Lightly coat each portion of salmon with the crust. Heat the butter or oil in a large sauté pan over medium-high heat. Sauté the salmon on the first side, until the spices start to brown, 1 to 2 minutes. Flip the salmon over and cook over medium heat or in a 350°F/177°C oven for 4 to 6 minutes (depending on thickness of cut). Serve immediately with the mole or hold it hot for service.
Heat the oil in a heavy bottomed pot over medium-high heat. Add the onions, garlic and cook until translucent, about 8 minutes. Add the peppers, fennel, cinnamon, allspice, epazote, sugar and water. Cover the pot and simmer on low heat until the peppers are soft, about 25 minutes. Transfer the mixture to a blender and puree with the tomatillos until very smooth. Strain through a large-holed strainer. Season with the lime juice and salt. The sauce is ready to serve now, or it may be rapidly cooled and refrigerated for later use.
Other Salmon sizes:
- Portico 4oz Atlantic Salmon Portions (Skinless/Boneless, Centre-Cut) - Sysco Code 8496069
- Portico 6oz Atlantic Salmon Portions (Skinless/Boneless, Centre-Cut) - Sysco Code 8496341