Salmón con costra de hinojo

Ingredientes

• 4 4 ounce wild-caught salmon fillets
• 2 tablespoons whole fennel seeds
• 1 1/2 teaspoons whole peppercorns
• 1 1/2 teaspoon sea salt
• 2 tablespoons olive oil, divided

Preparación

1. 1

   Preheat oven to 400°F. If the salmon fillets are very thin, you can cook them on the stove top.

2. 2

   Dry: Rinse salmon and pat dry. Remove pin bones if they have not already been removed.

3. 3

   Crush the fennel seeds, using either a mortar and pestle, a bag with a zipper closure and a rolling pin, or a mini grinder.

4. 4

   Brush the fillets with olive oil, sprinkle with salt and pepper.

5. 5

   Coat the fillets with crushed fennel seeds, pressing down gently to help them adhere.

6. 6

   Cook: In an ovenproof skillet, heat the oil over medium-high heat. Add the salmon, with the fennel mix side down (skin-side up) and heat for 3 to 5 minutes, depending on the thickness of the fillets.

7. 7

   Flip the fillets over and finish cooking in the oven for another 2 - 4 minutes or less, depending on the thickness of the fillets, until the fish flakes easily with a fork. The fish should be a little translucent in the thickest part.

8. 8

   Remove from the oven and let stand for 5 minutes. Slip the skin off before serving, if desired.