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
- Finely mince the tops of the fennel bulbs, both stem and fronds.
- Reserve the bulbs for another use.
- Place the minced fennel in a bowl with the fennel seeds, and whisk in enough olive oil to make a paste.
- 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.
- 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.
- 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)