Slightly crack the coriander seeds with a rolling pin to release their flavor. Put the fennel seeds, peppercorns, onion, salmon, wine, vegetable broth into a baking dish. Let it sit at room temperature for 1 hour. Transfer the wine and flavorings to a wide pan. Bring to a low simmer and place the fish carefully into it (there should be enough liquid to cover it). Poach for 10 minutes, the flesh should be just firm. Using a slotted metal spatula, transfer the fish to a plate and let it cool. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 hours. In a medium saucepan, combine the lentils, carrot, garlic and water. At the same time fill another medium saucepan with water and bring it to boil in order to blanch the kale. Bring the lentil water to an active simmer and cook for 30 minutes, or until the lentils are tender but still firm. Drain well. Mix the lemon juice, olive oil, sugar, honey, maple syrup, parsley dill mustard and salt together. Add to the lentils. Blanch the kale and immediately place it in an ice water bath to cool. Keep the lentils and kale separate. Cover each and refrigerate for at least 1 hour or overnight. To serve, combine the lentils, kale and pumpkin seeds. Make a bed of lentil in the middle of the plate. Top with the salmon. Mix yogurt, cucumber, parsley and salt together. Place a dollop on top of the salmon. Serve hot.