Mark Bittmans Provencal Salmon

• 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

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

salmon, salt, fennel seed, fresh rosemary, orange zest, olive oil

Taken from cooking.nytimes.com/recipes/7368 (may not work)