Salmon with Pernod
Salmon fillet baked with sweet pepper and a buttery glaze of anise and Pernod.
Servings 2
Calories 495kcal
Ingredients
- 12 ounces salmon fillet (or 2, 6 oz fillets)
- 1 cup marinated roasted sweet peppers
- 2 ounces Pernod (or other anise flavoured liqueur)
- ½ tsp fresh ground pepper (or to taste)
- ½ tsp sea salt (or to taste)
- 1½ tbsp butter
- ½ tsp anise seeds
Instructions
- Preheat oven to 400° F.
- Rinse the salmon fillet(s) then pat dry with a paper towel. If you have one large fillet, cut it in half, lengthwise.
- Place the salmon pieces, skin side down in the middle of a greased baking dish, then arrange the red peppers around the salmon.
- Drizzle the liqueur over the salmon and red peppers.
- Top the salmon evenly with thin slices of butter.
- Sprinkle with salt, pepper and anise seeds.
- Cook uncovered for about 10-12 minutes for average thickness fillets or about 3-5 minutes more for thicker ones.
- Carefully remove the fillets from the pan and arrange on serving plates. Drizzle the remaining pan liquids over the salmon. Serve immediately.
Notes
To change the number of servings, calculate about 6 oz. for individual salmon portions, then adjust the other ingredients proportionally.