Season fillets on both sides with salt and pepper. If necessary, combine spices and sugar in a bowl. Press some of the spice mixture onto the top of each fillet.

Preheat a large nonstick skillet over medium-high heat for 2 to 3 minutes. Add the oil and, when it shimmers, place the fillets, coated side down, in the pan. Cook about 2 to 3 minutes, or until the spice mixture forms a nicely browned crust.

Turn the fillets and cook for another 2 to 3 minutes, or until the salmon just slightly resists when pierced with a thin-bladed knife.

Zest one of the oranges into a small bowl. Peel all the citrus, removing the white pith. Cut some of the fruit into wheels and cube the rest and put into a medium-size bowl.

To the bowl with the zest, add the dates, olives, shallots, parsley, vinegar, oil, and citrus juice. Season with salt and pepper.

In a large bowl add the arugula and some of the dressing, salt and pepper and toss to combine.

Place the arugula on a large platter. In the same bowl, add the mango, citrus and avocado, salt, pepper and some of the dressing. Toss to coat and place on top of the arugula.

Break up the salmon into chunks and place on top of the salad and drizzle with the rest of the dressing, pickled mustard seeds and fresh herbs.

Heat a small saucepan over high heat. Add the mustard seeds and toast until fragrant about 3 minutes.

Add the water, vinegar, sugar, and salt. Bring to a boil, then reduce the heat to maintain a simmer.

Cook until seeds are soft and plump and most of the liquid has been absorbed and still spoonable, about 20 minutes.

Transfer to a bowl to cool.