Green Fennel Salmon

Ingredients

• 2 medium fennel bulbs
• ⅛ teaspoon crushed fennel seeds
• Olive oil to make a paste, about 3 to 4 tablespoons, plus 1 tablespoon for grilling
• 2 6-ounce salmon fillets
• 1 teaspoon anise liqueur, like Pastis or Pernod
• Salt and freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    659 calories; 53 grams fat; 9 grams saturated fat; 28 grams monounsaturated fat; 9 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 35 grams protein; 93 milligrams cholesterol; 146 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Finely mince the tops of the fennel bulbs, both stem and fronds. Reserve the bulbs for another use.
2. Place the minced fennel in a bowl with the fennel seeds, and whisk in enough olive oil to make a paste.
3. Coat the skinless side of the salmon fillets with the fennel paste, and place them, fennel side down, in a shallow pan. Cover the surface of the salmon, skin side up, with plastic wrap and place a weight on top. Marinate in the refrigerator for at least 6 hours and up to 24.
4. Just before cooking, brush off most of the fennel paste. Sprinkle each piece of salmon with 1/2 teaspoon of anise liqueur. Brush fillets liberally with olive oil, and season with salt and pepper.
5. Grill or saute to desired doneness.

15 minutes