Ingredients
- 4 salmon filets
- 4 salt and black pepper
- 1 tablespoon fennel seeds
- 1 tablespoon rosemary
- 1 tablespoon orange zest
- 2 tablespoon olive oil or butter
Preparation
Baking Directions:
Season the filets on both sides with salt and pepper to taste.
Grind the fennel seeds coarsely in a coffee or spice grinder, and mix them with the rosemary and orange zest.
Press this mixture into the top (nonskin side) of each filet.
Let sit, refrigerated and covered, for up to 24 hours.
When you’re ready to cook, preheat the oven to 450F.
Preheat a large nonstick skillet over medium-high heat for 3 or 4 minutes.
Add the oil or butter and, when it shimmers, place the filets, coated side down, in the pan.
Cook about 1 minute, or until the spice mixture forms a nicely browned crust.
Turn the filets and cook about a minute more; then transfer to the oven.
Cook about 4 minutes for rare salmon, 5 to 6 minutes for medium-rare and 8 minutes for well done.
Tips:
Time: 30 minutes
