Fennel Seed-Salt Rub
['1/4 cup fennel seeds', '2 teaspoons whole black peppercorns', '1 1/2 tablespoons kosher salt', '2 large pinches of cayenne pepper']
Toast fennel seeds in a small heavy dry skillet over medium heat, shaking skillet often, until fragrant, 1-2 minutes. Let cool. Finely grind fennel seeds and whole black peppercorns in a spice mill; transfer to a small bowl. Stir in kosher salt and cayenne pepper. DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.
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