BOB & LENORE's COOKBOOK

© 2011 EVOO CANNON BEACH COOKING SCHOOL FISH & SHELLFISH

FENNEL CRUSTED SALMON

Ingredients:

4 each 3-5 ounce portions of salmon (block cut)

4 Tablespoons fennel seed, fresh ground

1-2 teaspoons salt

1-4 teaspoons EVOO

Method:

Prepare salmon by seasoning each piece with 1 tablespoon of the ground fennel, 1/4-1/2 teaspoon salt. In skillet over medium heat, add some EVOO and heat 1 minute; Place Salmon into pan seasoned side down and sear until crusty and aromatic about 2 minutes; turn and cook remaining side 3-4 min or until fish reaches 140 F in thickest part. Remove from heat and serve immediately.

TO RECIPES

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