Salmon Thessalonica

4 six ounce salmon fillets
1 tablespoon dried oregano
2 teaspoons dried mint
1 teaspoon fennel seed, crushed
2 tablespoons extra virgin olive oil
salt and pepper

1. Rub salmon fillets with olive oil and season meat with oregano, mint, fennel seed, salt and pepper. Refrigerate for no more than an hour.
2. Heat a large non-stick skillet over medium-high heat and place the salmon fillets skin side down into the pan. Fry until skin is crisp and the outside flesh begins to turn opaque, about 6-7 minutes.
3. Reduce heat to medium and flip the salmon fillets. Cover and cook until the salmon flesh begins to separate and firm up. Remove from heat and allow to rest for a few minutes before serving.

Makes 4 servings