Salmon with Fennel and Pernod |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Fresh fennel and fennel seeds flavor this elegant main course. Ingredients:
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 |
Directions:
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.
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.
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.
4. Divide fennel mixture between 2 plates. Top with salmon; spoon remaining butter mixture over salmon.
5. One serving contains the following: Calories (kcal) 530.86; % Calories from Fat 59.0; Fat (g) 34.79; Saturated Fat (g) 15.91; Cholesterol (mg) 167.48; Carbohydrates (g) 12.02; Dietary Fiber (g) 4.46; Total Sugars (g) 1.09; Net Carbs (g) 7.55; Protein (g) 40.52 Nutritional analysis provided by Bon Appétit
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