Wine Pairing: Rex Goliath Chardonnay
Sauce: In a small saucepan over high heat, combine the lime zest, lemon zest, and orange zest. Add the lime, lemon, and orange juice. Boil to reduce until thick and syrupy, making about 1 Tablespoon. Remove from heat and cool. In a medium bowl, combine the citrus syrup, the kefir/yogurt, creme fraiche, cilantro and salt. Garnish with additional zest on top and a cilantro leaf.
Salmon: In a spice grinder or mortar and pestle, grind cumin, coriander and fennel until seeds are broken but not too fine or powdery. Transfer the seeds to a small bowl and toss with the salt and pepper. Dip one side of each cube. Repeat with all the salmon cubes.
Sear-Roast the Salmon: Preheat oven to 400°F. Heat oil in a large ovenproof skillet over medium heat. Do not add too much oil or the crust will fall off. Place salmon squares, spice-side down, into the pan. Cook until the spices are dry, golden and toasted, about 4 minutes. Immediately transfer the pan to the oven to cook until the salmon is just cooked through, about 2 minutes. Transfer the salmon bites to a serving platter and skewer with toothpicks. Serve warm with the dipping sauce.