Grind fennel seeds in a mortar. Stir through with mustard and 1 tsp. oil. Rinse salmon fillets, dry, coat with mustard mixture.
Remove peel from 1 orange thickly and cut out fillets between separating membranes. Collect juice. Cut second orange in half and squeeze. Mix juice with pepper, salt, vinegar and 1 tsp honey until smooth. Add remaining oil. Peel shallot and chop finely. Stir into dressing with capers. Rinse lollo rosso, arugula, endive and dandelion, drain well and pluck into bite-sized pieces.
Cut open chili pepper, remove seeds, chop. Stir through with the remaining honey. Season lah fillets with salt and season with pepper. Drizzle chili honey over top. Grill salmon under hot oven broiler for 5-6 min (or roast in a coated frying pan for 5 min). Mix the lettuce and orange fillets with the dressing and arrange on plates with the salmon.
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