Fennel and orange salmon

Ingredients

¼ cup	Orange juice (Main)
2 tsp	Orange zest, finely grated
¼ tsp	Fennel seeds
4	Boneless salmon fillets, 500g worth, skinned (Main)
1 Tbsp	Rice bran oil
¼ cup	Fennel fronds, that have been finely chopped

Directions

1. Combine the orange juice, orange rind, fennel seeds and salt and pepper in a shallow dish. Coat the salmon on both sides in the mixture then cover and marinate in the refrigerator for 30 minutes, turning once.
2. Heat the oil in a heavy frying pan. Pan-fry the salmon on medium heat for about 3 minutes each side, depending on the thickness. Add the fennel during the last minute of cooking.