- 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
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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Submitted By: Meryl
BAKED SALMON WITH PERNOD