Name: Baked Salmon with Pernod
Yield: Serves 4 to 6
Ingredients: 3 tablespoons olive oil; 1 large red onion, thinly sliced; 1/4 cup clam juice; 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

This recipe can be prepared in 45 minutes or less.

Dried mixed salad herbs, found in the spice section of the supermarket, can substitute for herbes de Provence, the French seasoning.

Recipe information

Yield
Serves 4 to 6

Ingredients

3 tablespoons olive oil

1 large red onion, thinly sliced

1/4 cup clam juice

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

Preparation

Step 1
Preheat oven to 375°F. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onion and sauté 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.
Step 2
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.

TagsPernod Pastis Liqueur Alcohol Beverages Red Onion Onion Root Vegetable Vegetable Garlic Salmon Fish Seafood Main Dinner Dairy Free Nut Free Oven Bake Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes