Glaze

• 3 medium oranges
• 3 limes
• 80 milliliters fresh lemon juice
• 3 tablespoons honey
• 55 grams (½ stick) unsalted butter, cold
• 1½ teaspoon ground coriander
• 8 grams finely chopped fresh cilantro leaves

• 1 salmon fillet (with skin), 1.2 to 1.4 kilograms and about 18 millimeters thick, pin bones removed
• 1 tablespoon ground coriander
• 1¼ teaspoon kosher salt
• 1 teaspoon ground cumin
• ¾ teaspoon freshly ground black pepper

Salad

• 60 milliliters extra-virgin olive oil
• 3 tablespoons fresh orange juice
• 1 tablespoon sherry vinegar
• 1½ teaspoon ground coriander
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 3 tablespoons finely chopped fresh cilantro leaves
• 2 heads frisée, about 225 grams total, root ends trimmed and leaves separated
• ½ small red onion, thinly sliced
• 8 large medjool dates, pitted and cut into 12-millimeter pieces
• 5 honey tangerines, peeled, split in half, and cut crosswise into 12-millimeter half-moons