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


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.