Roasted Salmon with Pernod Sauce from Wini Moranville
Wini Moranville writes a monthly wine column for Relish, is a restaurant reviewer for The Des Moines Register and has contributed to many food magazines, including Better Homes and Gardens, Creative Home, and MasterChef magazine. She is the author of The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day and resides with her husband in Des Moines, Iowa.
She shared this recipe for Roasted Salmon with Pernod Sauce.
“This elegant one-dish meal is perfect for a cozy dinner for two; and while it looks and tastes like something you’d pay top dollar for at a corner bistro, it comes together very easily. Just get the vegetables and sauce going before you start roasting the salmon, and you can likely have this dish on the table in half an hour. Of course, the better the salmon, the better the dish—I use wild salmon whenever possible.”
1. Preheat the oven to 450°F.
2. Put the potatoes in a medium-size saucepan with enough lightly salted water to cover by an inch. Bring to a boil, then cook at an active simmer for 10 minutes. Add the carrot and onions and cook until all of the vegetables are just tender, about 5 minutes more. Drain and rinse with cool water to stop the cooking process. Drain well.
3. Meanwhile, melt the butter in a small saucepan over medium heat; add the garlic and cook, stirring, until fragrant, about 30 seconds. Remove the pan from the heat. Add the white wine, clam juice, and 2 tablespoons of the Pernod. Bring to a boil and boil until the mixture is reduced to about 2 tablespoons, about 7 minutes. Remove from the heat and set aside.
4. While the vegetables are cooking and the sauce is reducing, measure the thickness of the salmon and season with salt and pepper. Combine the olive oil, the remaining 1 teaspoon Pernod, and the fines herbes (or parsely-tarragon combo); rub the mixture all over the salmon. Place in a shallow baking dish, tucking under any thin edges so that the fillets are as uniform in thickness as possible. Roast until the fish flakes easily but is still glistening in the center, 4 to 6 minutes per 1/2 inch of thickness.
5. When the fish is just about done, reheat the sauce. Stir in the cream and bring to a boil. Add the vegetables. Cook, gently tossing, until the vegetables are warm.
6. Spoon the vegetables and sauce into two warmed shallow bowls, arranging the vegetables toward the rim. Place the salmon in the center of the bowl. Sprinkle with fines herbes or parsley and serve.
4 small red-skinned potatoes (about 1/2 pound), scrubbed and quartered
1 large carrot, peeled and cut into matchstick-size pieces
1/3 cup frozen pearl onions
1 tablespoon unsalted butter
1 small garlic clove, minced
1/4 cup dry white wine
1/4 cup clam juice or chicken broth
2 tablespoons plus 1 teaspoon Pernod, Ricard, Pastis 51, Ouzo, or an anise-flavored liqueur
2 (6-ounce) salmon fillets, skin removed
Salt and freshly ground black pepper to taste
2 teaspoons extra-virgin olive oil
2 teaspoons snipped fresh fines herbes, (or substitute 2 teaspoons snipped fresh parsley and 1 teaspoon dried tarragon, crushed)
1/4 cup heavy cream
Fresh fines herbes or fresh parsley, for garnish
to you by Amy Tobin
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