Provençal Salmon With Fennel, Rosemary and Orange Zest

Name: Provençal Salmon With Fennel, Rosemary and Orange Zest
Total time: 20 min
Ingredients: 4 6-ounce, skinned salmon fillets; Salt and freshly ground black pepper to taste; 1 tablespoon fennel seed; 1 tablespoon minced fresh rosemary; 1 tablespoon minced orange zest; 2 tablespoons olive oil or clarified butter

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Total: 20 minutes

Servings: 4

Author : Mark Bittman

fennel seeds orange zest salmon fillet

Provençal Salmon With Fennel, Rosemary and Orange Zest

Ingredients

Remove All · Remove Spices · Remove Staples

4 6-ounce, skinned salmon filletsSalt and freshly ground black pepper to taste1 tablespoon fennel seed1 tablespoon minced fresh rosemary1 tablespoon minced orange zest2 tablespoons olive oil or clarified butter

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Instructions

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Step 1

Heat oven to 400 degrees. Season fillets on both sides with salt and pepper. Grind 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.

Step 2

Heat a large nonstick skillet over medium-high heat for 3 or 4 minutes. Add the oil or butter called for in the recipe 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.

Step 3

Turn the fillets 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.

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