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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 analysis per serving (2 servings)
19 grams carbs; 94 milligrams cholesterol; 498 calories; 12 grams monosaturated fat; 8 grams polyunsaturated fat; 6 grams saturated fat; 30 grams fat; 8 grams fiber; 965 milligrams sodium; 38 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Finely mince the tops of the fennel bulbs, both stem and fronds. Reserve the bulbs for another use.
- Step 2
Place the minced fennel in a bowl with the fennel seeds, and whisk in enough olive oil to make a paste.
- Step 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.
- Step 4
Just before cooking, brush off most of the fennel paste. Sprinkle each piece of salmon with ½ teaspoon of anise liqueur. Brush fillets liberally with olive oil, and season with salt and pepper.
- Step 5
Grill or saute to desired doneness.
Private Notes