MARK BITTMAN'S PROVENCAL SALMON

Mark Bittman's Provencal Salmon image

Number Of Ingredients 5

4 6 oz skinned salmon fillets
1 tablespoon fennel seed
1 tablespoon minced fresh rosemary
1 tablespoon minced orange zest
2 tablespoons olive oil

Steps:

Season the fillets on both sides with salt and pepper. Grind the fennel seed coarsely in a coffee or spice grinder, and mix it with the rosemary and orange zest. Press this mixture onto the top of each fillet.
Preheat oven to 400 degrees.
Preheat a large nonstick skillet over medium high heat for 3 or 4 minutes. Add the oil and when it shimmers, place the fillets, coated side down, in the pan. Cook about 1 minute or until the spice mixture forms a nicely browned crust.
Turn the fillets and cook about a minute more, then transfer to the oven. Cook about 4 minutes for rare, 5-6 for medium rare and 8 minutes for well done.