Salmon with Fennel and Pernod

1. 1

   Stir fennel seeds in large nonstick skillet over medium heat until fragrant, about 1 1/2 minutes.

2. 2

   Transfer seeds to small bowl; cool.

3. 3

   Mix in butter, shallots, and 1 tablespoon fennel fronds; season butter mixture with salt and pepper.

4. 4

   Melt 1 tablespoon butter mixture in same large nonstick skillet over medium heat.

5. 5

   Add sliced fennel bulb and 1/4 cup water to skillet; cover and cook until fennel is crisp-tender, about 8 minutes.

6. 6

   Uncover skillet and saute until fennel begins to brown, about 2 minutes.

7. 7

   Transfer fennel to plate.

8. 8

   Sprinkle salmon with salt and pepper.

9. 9

   Add 1 tablespoon butter mixture to same skillet and melt over medium heat.

10. 10

    Add salmon; cover and cook 5 minutes.

11. 11

    Turn salmon over; add 1/4 cup water to skillet.

12. 12

    Cover and continue cooking until salmon is just opaque in center, about 5 minutes longer.

13. 13

    Slide salmon to 1 side of skillet; return fennel to skillet.

14. 14

    Add Pernod, 2 teaspoons butter mixture, and remaining 1 tablespoon chopped fennel fronds; stir to heat through.

15. 15

    Divide fennel mixture between 2 plates.

16. 16

    Top with salmon; spoon remaining butter mixture over salmon.

* Per serving · 4 servings · Values may vary.

No additional tips available.