Salmon with Fennel and Pernod

Ingredients

• 0.3 cup butter room temperature ()
• 1 large fennel bulb with fronds; bulb quartered, then cut lengthwise into 1/4-inch-thick slices; 2 tablespoons fronds chopped, divided
• 1.5 teaspoons fennel seeds crushed
• 2 tablespoons pernod 
• 12 ounce salmon fillet 
• 2 tablespoons shallots minced

Equipment

• bowl
• frying pan

Directions

1. Stir fennel seeds in large nonstick skillet over medium heat until fragrant, about 1 1/2 minutes.
2. Transfer seeds to small bowl; cool.
3. Mix in butter, shallots, and 1 tablespoon fennel fronds; season butter mixture with salt and pepper.
4. Melt 1 tablespoon butter mixture in same large nonstick skillet over medium heat.
5. Add sliced fennel bulb and 1/4 cup water to skillet; cover and cook until fennel is crisp-tender, about 8 minutes. Uncover skillet and sauté until fennel begins to brown, about 2 minutes.
6. Transfer fennel to plate.
7. Sprinkle salmon with salt and pepper.
8. Add 1 tablespoon butter mixture to same skillet and melt over medium heat.
9. Add salmon; cover and cook 5 minutes. Turn salmon over; add 1/4 cup water to skillet. Cover and continue cooking until salmon is just opaque in center, about 5 minutes longer. Slide salmon to 1 side of skillet; return fennel to skillet.
10. Add Pernod, 2 teaspoons butter mixture, and remaining 1 tablespoon chopped fennel fronds; stir to heat through.
11. Divide fennel mixture between 2 plates. Top with salmon; spoon remaining butter mixture over salmon.
12. One serving contains the following: Calories (kcal) 530.86; % Calories from Fat 59.0; Fat (g) 34.79; Saturated Fat (g) 15.91; Cholesterol (mg) 167.48; Carbohydrates (g) 12.02; Dietary Fiber (g) 4.46; Total Sugars (g) 1.09; Net Carbs (g) 7.55; Protein (g) 40.52
13. Bon Appétit