BAKED SALMON WITH PERNOD Recipe

French Seafood

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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.

Bon Appitit
May 1999
Mark Weatherbe, Mollans sur Ouveze, France
Too Busy Too Cook?

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Submitted 6/13/05.
Source: www.epicurious.com
Submitted By: Meryl
starmer@prodigy.net
BAKED SALMON WITH PERNOD


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