Green Fennel Salmon

1. 1

   Finely mince the tops of the fennel bulbs, both stem and fronds.

2. 2

   Reserve the bulbs for another use.

3. 3

   Place the minced fennel in a bowl with the fennel seeds, and whisk in enough olive oil to make a paste.

4. 4

   Coat the skinless side of the salmon fillets with the fennel paste, and place them, fennel side down, in a shallow pan.

5. 5

   Cover the surface of the salmon, skin side up, with plastic wrap and place a weight on top.

6. 6

   Marinate in the refrigerator for at least 6 hours and up to 24.

7. 7

   Just before cooking, brush off most of the fennel paste.

8. 8

   Sprinkle each piece of salmon with 1/2 teaspoon of anise liqueur.

9. 9

   Brush fillets liberally with olive oil, and season with salt and pepper.

10. 10

    Grill or saute to desired doneness.

* Per serving · 4 servings · Values may vary.

No additional tips available.