In 1998, Mark Bittman and Katy Sparks, then chef of Quilty’s in Manhattan, developed this easy recipe for salmon encrusted with fennel seeds, rosemary and orange zest. It’s a simple though sophisticated twist on weeknight salmon.
A couple things to keep in mind when making this dish: Make sure you use fillets of equal size. Buy skinned salmon fillet from the thick (that is, not the tail) end of the fish then cut across the fillet to make the four pieces. Also, allow the fish to sit for a while after coating to encourage the fragrant seasonings to permeate the flesh of the fish.
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
- Nutritional Information
Nutritional analysis per serving (4 servings)
420 calories; 29 grams fat; 6 grams saturated fat; 11 grams monounsaturated fat; 7 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 35 grams protein; 93 milligrams cholesterol; 102 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- 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.
- Preheat oven to 400 degrees.
- Preheat 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.
- 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.
20 minutes
Dining and Cooking