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Provençal Salmon With Fennel, Rosemary, and Orange Zest

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Makes 4 servings 1x

Time 20 minutes

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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

Instructions

  1. Heat oven to 400°F. 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.
  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.
  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.

— Recipe from The New York Times