1/2 cup orange juice 1 teaspoon fresh rosemary, chopped 1 teaspoon fennel seeds, crushed 1-1/2 lb. salmon fillet Olive oil Salt and freshly ground black pepper
Place the orange juice, rosemary and fennel seeds in a large zip-lock bag. Add the salmon fillet to the bag, seal and turn to coat. Marinate in the refrigerator for 20 minutes.
Prepare the grill.
Remove the salmon from the marinade (reserve the marinade). Season with salt and freshly ground black pepper and drizzle with olive oil (on both sides). Grill salmon 3-4 minutes per side (depending on the thickness you may need to cook longer), or until the fish flakes easily with a fork. Transfer the salmon to a platter and tent with foil to keep warm.
Meanwhile, pour the marinade in a small saucepan. Bring to a boil. Reduce heat and simmer for 3-4 minutes. Adjust seasonings to taste with salt and freshly ground black pepper.