Green Fennel Salmon

• 2 medium fennel bulbs
• 18 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

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

fennel bulbs, fennel seeds, olive oil, salmon, anise liqueur, salt

Taken from cooking.nytimes.com/recipes/7738 (may not work)