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Salmon With Fennel and Pernod Recipe


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     Salmon With Fennel and Pernod

Category   Breakfast - Brunch
Sub Category   None
Servings   2
Preptime   30 min

1 1/2 teaspoons fennel seeds, cruched
14 cup ( 1/2 stick) butter, room temperature
2 tablespoons minced shallots
1 large fennel bulb with fronds; bulb quartered, then cut length wise into 1.4 inch thick slices
2 tablespoons fronds chopped and divided
2 6 to 7 ounces salmon fillets
2 tablespoon pernod

Stir fennel seeds in large nonstick skillet iver medium heat until fragrant,about 1 1/2 min. Transfer seeds to small bowl;cool. Mix in butter, shallot, 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 min. Uncover skillet and saute until fennel begins to brown, about 2 min.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 over; cover and cook 5 min. Turn salmon over; add 1/4 cup water to skillet. Cover and continue cooking until salmon is just opaque in center about 5 min longer. Slide salmon to 1 side of skillet; return fennel to skillet. Add Pernod, 2 teaspoon butter mixture, and remaining 1 tablespoon chopped feenel fronds; stir to heat through.
Divide fennel mixture between 2 plates. Top with salmon; spoon remaining butter mixture over salmon.

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