Grilled Salmon with Fennel and Creole Mustard Spaet

Name: Grilled Salmon with Fennel and Creole Mustard Spaetzle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium fennel bulbs, cut into 8 wedges each; 2 tablespoons extra-virgin olive oil; Salt and freshly ground pepper; 2 tablespoons Pernod or other anise-flavored liqueur; 1 cup heavy cream; 4 whole star anise, crushed; 1 teaspoon unsalted butter; 2 tablespoons finely chopped shallot; 1 large garlic clove, minced; 1 teaspoon finely grated lemon zest; 1 teaspoon finely grated orange zest; 1 1/2 tablespoons fine dry bread crumbs; 2 tablespoons finely chopped flat-leaf parsley; Two 12-ounce center-cut skinless salmon fillets, butterflied (see Note); Creole Mustard Spaetzle

Servings: persons

2 medium fennel bulbs, cut into 8 wedges each
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
2 tablespoons Pernod or other anise-flavored liqueur
1 cup heavy cream
4 whole star anise, crushed
1 teaspoon unsalted butter
2 tablespoons finely chopped shallot
1 large garlic clove, minced
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest
1 1/2 tablespoons fine dry bread crumbs
2 tablespoons finely chopped flat-leaf parsley
Two 12-ounce center-cut skinless salmon fillets, butterflied (see Note)
Creole Mustard Spaetzle

1
Preheat the oven to 425.
2
In a medium roasting pan, toss the fennel with the olive oil and season with salt and pepper.
3
Roast the fennel for 30 minutes, turning halfway through, or until tender and browned.
4
Meanwhile, in a small saucepan, bring the Pernod to a boil.
5
Add the cream and star anise and simmer over moderate heat until reduced to 3/4 cup, about 8 minutes.
6
Strain the cream and season with salt and pepper.
7
Light a grill.
8
In a small skillet, melt the butter.
9
Add the shallot and garlic and cook over moderate heat until softened, about 1 minute.
10
Remove from the heat.
11
Stir in the lemon and orange zests, bread crumbs and parsley and let cool.
12
Spread open the salmon fillets, season them with salt and pepper and sprinkle with the parsley mixture.
13
Starting at the thinner end, roll each fillet into a log.
14
Tie each log at each end with kitchen string, then cut each log into 2 equal pieces; you should have 4 rolls secured with kitchen string.
15
Season the salmon rolls with salt and pepper and grill over a medium-hot fire for 6 minutes, turning once.
16
Move the salmon rolls to indirect heat and continue grilling until just barely cooked through, about 3 minutes longer.
17
Transfer to a plate and carefully remove the strings.
18
Rewarm the fennel and the Pernod cream sauce.
19
Spoon the Creole Mustard Spaetzle onto 4 large plates.
20
Set the salmon on the spaetzle, arrange the fennel wedges around it and spoon the sauce around the fish.
21
Serve right away.

321

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 medium fennel bulbs, cut into 8 wedges each, 2 tablespoons extra-virgin olive oil, Salt and freshly ground pepper, 2 tablespoons Pernod or other anise-flavored liqueur, and more.

Yes, Grilled Salmon with Fennel and Creole Mustard Spaetzle falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Salmon with Fennel and Creole Mustard Spaetzle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions