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.
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.
Baked Salmon with
Pernod
Pernod