Salmon with Fennel and Pernod

Salmon with Fennel and Pernod
Photo by Tina Rupp


  • 2 tablespoons shallots
  • 2 6- to 7-ounce salmon fillets
  • 1 large fennel bulb with fronds
  • 2 tablespoons Pernod or other anise-flavored liqueur
  • 4 tablespoons butter
  • 1 ½ teaspoons fennel seeds

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 skille...

View full recipe at Epicurious


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