Oven-Braised Salmon With Fennel

• 2 2 1/2-pound whole salmon fillets
• 2 1/2 cups white wine
• 2 tablespoons Pernod
• 1 large fennel bulb, trimmed, cored and sliced very thin (reserve feathery greens)
• Salt and freshly ground pepper to taste
• 12 cups stemmed watercress, blanched briefly, refreshed in cold water and drained
• 3 tablespoons lemon juice

1. Preheat the oven to 350 degrees.
2. Run your fingers down each salmon fillet to locate the pin bones and pull them out with tweezers or needle-nose pliers.
3. Put the fillets in 2 large roasting pans.
4. Pour half of the wine and half of the Pernod around the salmon in each pan.
5. Scatter half of the sliced fennel over each fillet.
6. Roast until salmon is just cooked through, about 30 minutes, basting from time to time.
7. Using 2 long spatulas, carefully transfer the fillets to platters.
8. Season with salt and pepper.
9. Toss the watercress with the lemon juice, and season with salt and pepper.
10. Arrange the watercress around the salmon.
11. Chop the fennel greens, and sprinkle them over the top.

salmon, white wine, pernod, fennel bulb, salt, stemmed watercress, lemon juice

Taken from cooking.nytimes.com/recipes/10191 (may not work)