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Salmon with Fennel and Pernod

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Salmon with Fennel and Pernod

Salmon with Fennel and Pernod

amanda

Equipment

  • - Mandoline Slicer (for thinly slicing fennel bulbs)

  • - Chef's Knife (for prepping ingredients like vegetables and salmon fillets)

  • - Cast Iron Skillet (ideal for searing the salmon)

  • - Pernod (Spirit, essential for flavor profile)

  • - Cutting Board (safe chopping environment)

  • - Measuring Cups & Spoons (for precise ingredient measurement)

  • - Whisk (useful in combining ingredients or making sauces)

  • - Saucepan (for sautéing fennel and cooking with liquid)

  • - Oven-Safe Skillet (optional for baking salmon)

  • - Digital Kitchen Scale (for exact portioning of ingredients)

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

Instructions

1

Instruction 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

Instruction 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

Instruction 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

Instruction 4

Divide fennel mixture between 2 plates. Top with salmon; spoon remaining butter mixture over salmon.
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