Salmon with Fennel and Pernod
A elegant dish of salmon fillets served with sautéed fennel bulb, enhanced with anise flavors from both fennel seeds and Pernod liqueur. The fish is cooked to perfection and topped with a flavorful shallot-butter mixture.
Ingredients
- •1½ teaspoons fennel seeds
- •¼ cup butter
- •2 tablespoons shallots
- •1 large fennel bulb
- •2 fillets salmon fillets
- •2 tablespoons Pernod
Cooking Instructions
- 1.
Stir fennel seeds in large nonstick skillet over medium heat until fragrant, about 1 1/2 minutes. Transfer seeds to small bowl; cool. Mix in butter, shallots, and 1 tablespoon fennel fronds; season butter mixture with salt and pepper.
5 min
- 2.
Melt 1 tablespoon butter mixture in same large nonstick skillet over medium heat. Add sliced fennel bulb and 1/4 cup water to skillet; cover and cook until fennel is crisp-tender, about 8 minutes. Uncover skillet and sauté until fennel begins to brown, about 2 minutes. Transfer fennel to plate.
10 min
- 3.
Sprinkle salmon with salt and pepper. Add 1 tablespoon butter mixture to same skillet and melt over medium heat. Add salmon; cover and cook 5 minutes. Turn salmon over; add 1/4 cup water to skillet. Cover and continue cooking until salmon is just opaque in center, about 5 minutes longer. Slide salmon to 1 side of skillet; return fennel to skillet. Add Pernod, 2 teaspoons butter mixture, and remaining 1 tablespoon chopped fennel fronds; stir to heat through.
12 min
- 4.
Divide fennel mixture between 2 plates. Top with salmon; spoon remaining butter mixture over salmon.
3 min
