Salmon with Pernod

This quick and easy salmon recipe is a foray into French cuisine and starts with a day at the market for some fresh ingredients. 

flower market

Flower Market, Aix-en-Provence, France

If you’ve ever had the chance to stroll through the vibrant streets of one the many charming towns in the sunny south of France like Avignon, Toulouse or Aix-en-Provence, you’ll find being on a mission to find ingredients for a meal, like this one, can immerse you right into the culture.   First, pop into a poissonnerie to select some fresh salmon filets. Next, head down to the local cave à vins for some rosé wine which will pair nicely with the salmon.  Might I suggest a Tavel.  Hopefully you can find some Pernod here as well.   Then its into a supérette or marché for some vegetables, and a patisserie for a fancy French dessert or two.  Finally, breeze through the outdoor marché aux fleurs for a fresh bouquet for that finishing touch on your presentation.

fennel and tomatoes

Fennel displayed at a supérette

 

5 from 1 vote
aix en provence market
Salmon with Pernod
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

This quick and easy salmon recipe is a foray into French cuisine and starts with a day at the market for some fresh ingredients. 

Course: Main Course
Cuisine: French
Servings: 2
Calories: 280 kcal
Author: Kevin Lamoureux
Ingredients
  • 2 salmon filets
  • 1 cup fennel thinly sliced white part
  • 0.25 cup Pernod or other anise flavoured liqueur
  • Fresh ground pepper and salt to taste
  • 2 tbsp butter
  • .5 cup red pepper cubed
  • .5 tsp anise seeds
Instructions
  1. Preheat oven to 400°
  2. Place salmon filets in greased enamel coated cast iron casserole dish

  3. Top evenly with dabs of butter
  4. Cover with fennel slices, red pepper

  5. Sprinkle with salt, pepper, anise and Pernod

  6. Cook uncovered for 25 minutes for average thickness filets or 2-5 minutes more for thicker, less for thinner
  7. Carefully remove the fillets from the pan and arrange on serving plates.  Drizzle the remaining pan liquids over the salmon.

Recipe Notes

The salmon is at its best when it is just barely cooked through so the timing is essential.

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1 Response

  1. Gimi says:

    I made this for a dinner party of 10 people and they loved it. Next time I wont forget the Pernod.

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