Salmon with Fennel and Tarragon

Ingredients:
Salmon fillet 1 lb.
Shallot 1
Garlic 2 cloves
Fennel seeds 1 tsp
Dried Tarragon 1 tsp
Dried Thyme 1 tsp
Cayenne pepper 1/2 tsp
Lime 1
Red Wine 2 tbsp
Kosher salt (to taste)
Fresh ground black pepper 1 tsp
Olive oil 2 tbsp

Method:
Coarsely grind the fennel seeds, tarragon and thyme in a spice grinder. In a bowl add 1 tbsp of olive oil, add the spice mix, cayenne pepper, chopped shallots and chopped garlic. Add 1 tbsp of olive oil to a baking dish and spread over the bottom. Place the salmon on the baking dish, skin side down and sprinkle with salt and pepper. Add the spice mix (from above) on top and spread over the fish. Add the zest from the lime on top, and let sit for 30-60 mins to absorb the flavors.
Pre-heat the oven in broiler mode. Add the red wine, pouring it slowly over the fish.
Broil for 15 minutes.
Top with fresh squeezed lime juice and serve warm with brown rice.
(Alternatively you may bake at 300* F for 30-35 minutes. You must cover the dish with aluminium foil (tightly) if you bake).