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 wild salmon fillets

2 tablespoons Pernod or other anise-flavored liqueur

Preparation

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.

What Are The Areas Of Your ife You WantTransformed Today?

What Are The Areas Of Your ife You Want
Transformed Today?

You have Successfully Subscribed!