Makes 2 servings. Difficulty
1 pounds fresh salmon filets, skinless 1/2 cup gf bread crumbs 1/4 teaspoon fennel seeds 1 Tablespoon unsalted butter, softened 1 Tablespoon olive oil Salt and freshly ground black pepper 3/4 cup Creamy Herb Sauce
Preheat oven to 450 degrees F.
Line a baking sheet with parchment paper and brush lightly with butter.
In a small skillet, toast fennel seeds over high heat, stirring, until just golden, about 3 minutes.
Transfer to a mortar or spice grinder and grind to a coarse powder.
In a large skillet, melt butter and oil. Add bread crumbs and fennel seeds and cook over moderately-high heat, stirring, until golden, about 5 minutes. Season with salt and pepper and transfer to a plate.
Sprinkle prepared baking sheet with about 1/2 of bread crumbs.
Lay salmon filet, skinned side down, on baking sheet. (Make sure filets cover bread crumbs on bottom.) Remove any stray bones with tweezers. Using a knife, make 3/8-inch deep crosswise slashes, about 1" a part along each fillet. Sprinkle with remaining bread crumbs.
Bake for about 15 minutes, until salmon is opaque but still slightly rare in center.
Remove salmon from oven and preheat broiler. Broil salmon for about 15 seconds, until crust is browned.