SALMON WITH FENNEL AND PERNOD

I know I ALWAYS say this but this recipe is my new favourite! A great choice for a dinner party…. not that I have those these days given that I’m living Chez La Mere but a girl can dream.

This recipe was in Bon Appetit this month. Here is the link to the page on Epicurious.

The ingredients for the most part are pretty simple.  If you weren’t up for using shallots you could easily substitute part onion and part garlic for the amount.  I used shallots.  What I didn’t buy was the Pernod which is an anise-flavoured liquer.  I went to the LCBO to investigate but didn’t want to spend $26 on a bottle of Pernod.  I checked on the internet for other anise-flavoured liquors and came up with Pastis, Sambuca, Anisette, Ouzo etc but the cheapest bottle and the liquor store was about $14.  Considering I only needed 2 tablespoons and that I have few uses for Pernod or anything of the sort I opted out.  INSTEAD I used anise extract which you can pretty much get at any decent supermarket (it’s in the aisle where you’ll find vanilla extract, spices etc).

I was going to serve this with Orzo but I’m cutting down on my pasta/potato/carb intake so instead I mashed steamed carrots and parsnips and garlic.  DELICIOUS and highly recommended.

If you enjoy the fennel, which I definitely do, try this recipe and be wowed  It’s simple and delicious.

SALMON WITH FENNEL AND PERNOD
1 1/2 teaspoons fennel seeds, crushed
1/4 cup (1/2 stick) butter, room temperature
2 tablespoons minced shallots
1 large fennel bulb with fronds; bulb quartered, then cut lengthwise into 1/4-inch-thick slices; 2 tablespoons fronds chopped, divided

2 6- to 7-ounce salmon fillets
2 tablespoons Pernod or other anise-flavored liqueur
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.

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.

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.

Divide fennel mixture between 2 plates. Top with salmon; spoon remaining butter mixture over salmon.
Bon Appétit
December 2007
The Bon Appétit Test Kitchen