Place seasoning in medium hot sautŽ pan and toast them just till they start to smoke (do not burn). Remove from heat and place in a small bowl, set aside to cool.
Place salmon on a baking sheet and brush with olive oil, season each side with the dry rub then place back on sheet pan. Pat the rub into the meat so it adheres to the salmon.
Heat heavy, large, cast-iron skillet over high heat till very hot. Add 1 tbsp. olive oil, swirl to coat. Place seasoned salmon fillet side down in skillet and cook till very brown on the bottom 2-3 minutes, flip over and cook other side adding more oil if needed. Cook till the salmon is opaque in the center. Gently remove from pan and set on a warm plate till ready to serve.
Tequila-Lime Drizzle
Mix together
Juice from 2-3 Key limes, about G cup
2 tbsp. tequila
1 tbsp. sweet chili sauce or honey
1 tbsp. minced fresh cilantro
Mix together and set aside (this can be made ahead of time)
Fruit Salsa
2 cups fresh pineapple, diced small
1 cup fresh mango, diced small
1/2 cup red pepper, diced small
1 small jalapeno, seeds removed and diced fine
1 small Anaheim chili, seeds removed and diced fine
1/2 cup sliced green onion
1/2 cup fresh minced cilantro
Juice of 1 Key lime (1 tbsp.)
Mix all together and set aside till fish is cooked and ready to serve.
Plating
Place fillet over fresh arugula, mound a generous portion of fruit salsa over the salmon then drizzle the tequila-lime mixture over the fish and serve.
