BAKED SALMON WITH PERNOD Recipe
Ingredients:3 tablespoons olive oil
1 large red onion, thinly sliced
1/4 cup clam juice (not in original recipe)
6 tablespoons anise liqueur (such as Pernod or anisette)
2 garlic cloves, minced
2 teaspoons herbes de Provence or dried salad herbs
1 1-3/4-pound salmon fillet with skin
Directions:Dried mixed salad herbs found in the spice section of the supermarket, can substitute for herbes de Provence, the French seasoning.
Preheat oven to 375F. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onion and sauti until deep brown, about 8 minutes. Remove skillet from heat. Mix in clam juice, then 4 tablespoons anise liqueur, garlic and 1 teaspoon herbs. Boil until most liquid evaporates, about 3 minutes. Set aside.
Lightly oil large baking sheet. Place salmon, skin side down, on prepared sheet. Sprinkle with salt and pepper. Whisk remaining 1 tablespoon oil, 2 tablespoons anise liqueur and 1 teaspoon herbs in bowl to blend; drizzle over salmon. Bake until just opaque in center, about 20 minutes. Top with onion mixture.
Serves 4 to 6.
Mark Weatherbe, Mollans sur Ouveze, France
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