1 cup fennel seeds
3 Tablespoons coriander seeds
2 Tablespoons white peppercorns
3 Tablespoons sea salt (preferrably grey) ** I tend to agree, grey salt is a great splurge.
In a saucepan over med-low heat, toast the fennel, coriander, and peppercorns. Toss them frequently, and toast until golden brown and fragrant. Pour onto a plate to cool completely.
Combine toasted seeds with sea salt in a blender and grind. If making a half recipe, you can use a spice grinder. When using the blender, make sure to pause and shake the jar a few times to evenly distribute the ingredients.
Fennel spice rub will keep for about 6 months tightly sealed in a spice jar. (But I bet it won’t last that long)