Salmon in Sea Vegetable Crust with Lemon Dipping Sauce and Jicama Salad

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4 to 5 ounce fillets of salmon (at room temperature for 1 hour)

1 cup flour

1 tablespoon fleur de sel (or sea salt)

1 teaspoon cayenne pepper

1 tablespoon smoked dulse granules

1 1/2 to 2 ounces dulse flakes, for coating

1/2 cup Panko (Japanese bread crumbs)

1 egg, beaten

1/4 to 1/3 cup olive oil

Strips of crispy dulse for garnish