Fennel is one of those vegetables that seems to always be in season. Pernod and fennel are an obvious pair that complements eachother. Pernod, after all, has an even stronger taste of anise and licorice than fennel. The result of this sauce is heavenly – Jen
2 Salmon Filets (6 oz each)
1.5 tsp Fennel seed (crushed)
¼ cup Butter
2 Tbsp Shallots (minced)
1 Fennel bulb (bulb quartered, then cut lengthwise into ¼ “ thick slices)
2 Tbsp Fennel fronds (chopped)
2 Tbsp Pernod
- Stir Fennel seeds in a large nonstick pan over medium heat until fragrant. Transfer seeds to a small bowl, and allow to cool. Mix in the butter, shallots, the chopped fennel fronds and season the mixture with salt and pepper.
- Melt 1 Tbsp of the butter mixture in the same nonstick pan over medium heat. Add the sliced fennel and a ¼ cup of water to pan. Cover and cook until the fennel is crisp-tender (8 mins).
- Next, uncover the fennel and sauté until it begins to brown nicely (2-4 mins). Then transfer the fennel to a plate.
- Season Salmon with salt and pepper. Add another 1 Tbsp of butter mixture to the same pan, and melt over medium heat. Add the salmon, cover and cook for 5 mins. Turn the salmon over, add ¼ cup of water to the pan and cover again. Cook for an additional 5 mins. Then slide salmon to one side of the pan, and add the fennel back into the pan on the open side. Add the Pernod, 2 tsp of the butter mixture, and the remaining 1 Tbsp chopped fennel fronds. Stir to heat through.
- Divide the fennel between 2 plates, and top each with a piece of Salmon. Pour any juices over the Salmon.