BAKED SALMON WITH PERNOD

Baked Salmon with Pernod image

Provided by Mark Weatherbe

Yield Serves 4 to 6

Number Of Ingredients 7

Previous Next

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

Steps:

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.
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.