Seared Fennel Salmon

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   1.

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   Preheat the oven to 450F.

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   Heat an oven-proof pan (I used my trusty cast iron skillet) over high heat on the stove for 4 minutes.

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   You want the pan to be very, very hot.

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   2.

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   Rub both sides of the salmon fillets with olive oil and season the tops with salt, pepper, and the fennel pollen.

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   Go GENEROUS with the salt, and Im talking generous.

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   Use your fingers to make sure the spice is spread across the fillets evenly.

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   (Note: you can use any spice in lieu of the fennel pollen, such as chili powder, oregano, Cajun spice, etc.

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    The skys the limit.)

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    3.

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    When the pan is hot, lay in the fillets spiced-side down and dont touch them for at least 2 minutes.

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    The underside should turn a gorgeous shade of brown.

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    After those 2 minutes are up, turn the pieces over gently (I recommend using a spatula).

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    4.

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    Put the pan in the oven and cook the fish for 5 to 7 minutes, then remove.

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    The fish should be perfectly cooked and beautifully moist.

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    5.

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    I like to serve the salmon over Pasilla-Spiced Pumpkin Basmati (see my recipe box).

* Per serving · 4 servings · Values may vary.

No additional tips available.