Mark Bittmans Provencal Salmon

1. 1

   Season fillets on both sides with salt and pepper.

2. 2

   Grind fennel seed coarsely in a coffee or spice grinder, and mix it with the rosemary and orange zest.

3. 3

   Press this mixture onto the top of each fillet.

4. 4

   Preheat oven to 400 degrees.

5. 5

   Preheat a large nonstick skillet over medium-high heat for 3 or 4 minutes.

6. 6

   Add the oil or butter called for in the recipe and, when it shimmers, place the fillets, coated side down, in the pan.

7. 7

   Cook about 1 minute, or until the spice mixture forms a nicely browned crust.

8. 8

   Turn the fillets and cook about a minute more, then transfer to the oven.

9. 9

   Cook about 4 minutes for rare salmon, 5 to 6 minutes for medium rare and 8 minutes for well done.

* Per serving · 4 servings · Values may vary.

No additional tips available.