Roasted Salmon with Pernod Sauce from Wini Moranville

Listen to the interview.

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.”

Directions

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.


Yield: Serves 2-3

What's Needed:

 

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

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Coconut Shrimp and Rice Noodle Bowl
Minestrone Salad
Italian Wedding Soup

Coffee Dusted New York Strip
Japanese-style Sirloin
Chicken Tortilla Soup
View AllMost RecentTechnique

Cinnamon Streusel Muffins
Better together: Pairing tips
Michael Ruhlman talks Charcuterie: The Craft of Salting, Smoking, and Curing

HELLO TASTE, GOODBYE GUILT! from Mr Food - Howard Rosenthal
Preserving the Harvest & Putting your Herbs to Bed with Rita Heikenfeld
Like Buttah: Compound Butter

Refrigerator Raspberry Jam
Final Flourishes: Small finishes that make everyday dishes excellent
Get Sharp: Knife 101

Crispy Oven Fried Fish Fingers
Pasta Carbonara
Brown Sugar Apple Pie

Irish Stew
Ginger Berry Flip from The Liquid Muse, Natalie Bovis
Girls at the Grill: Simply Grilling with Jennifer Chandler (Buffalo Sliders with Blue Cheese Slaw)

Grilled Figs with Honey Mascarpone
Romesco with grilled asparagus, fish and ramps from Smart Chefs Stay Slim byAllison Adato
Katie Workman's One-Skillet Cheesy Beef and Macaroni

Inspired Idea: Ice Cream Balls
A little dicey: What recipes mean by "dice"
Slow Cooker Cassoulet from Michelle Scicolone's The French Slow Cooker

Simple Asian Meals: Tofu Noodle Salad with a Spicy Tahini Dressing
Chewy Peanut Butter-Caramel Bars
Ricotta-filled Crepes with Berries

Chocolate Cherry Cake Roll
Easy Pinwheel Danish
Roasted Salmon with Pernod Sauce from Wini Moranville

Lemon Ginger Marmalade
Ice Bowls
Raspberry-Chipotle Brownies with Chocolate Ganache

Sesame Noodle Chicken Salad
Deluxe Triple-Chocolate Cookies
Kung Pao Chicken

French Fries
Peanut Butter and Jam Muffins
The Fundamental Techniques of Classic Bread Baking: Ciabatta

Shrimp Cavatelli with Tomato Concasse, Braised Fennel, and Clam Nage
O is for Oatmeal
Cookie Baking 101

Pam Anderson's Master Formula for Perfect Savory Scones
Cinnamon Rolls
Sugar Pumpkin Chutney in a Paper Pumpkin Cage

Turkey 101
Basic Sear-Roasted Pork Tenderloin and All about Roasting with Molly Stevens
Soup Glorious Soup with Annie Bell

Chocolate Peppermint Pattie Cups
Jeni Briton of Jeni's Splendid Ice Creams
Simmering Pork Shoulder

Pie Crust tips and favorite Pumpkin Pie recipes
Grilled Chiles Rellenos stuffed with Queso Oaxaca, Mushrooms, and Sweet Potato
Homemade Gyros

7 Steps to Sensational Stew
Crispy Orange Beef with Green Rice
Take Time to Chill: Freezing Tips with Certified Angus Beef

Cranberry Almond Crumb Muffins
Prime Rib on the Grill
Anna Boiardi's Leaving-home Penne Rigate with Broccoli

Rita Heikenfeld's Gremolata
Budget Friendly Foods
Grilling for a crowd with Chef Michael Ollier

Tagliata al Rosmarino (Steak with Rosemary)
Creamy Lemon Cherry Cheesecake
Lemony Grilled Halibut

Grilled Ribeye Steak with Classic Steak Butter
Braised Beef Brisket
Cooking a great steak

Strip Steaks with Three Pepper Rub
Stephanie O'Dea on Crockpot Cookery
Gluten-Free Peanut Butter Cookies from the Cake Mix Doctor

Stir Frying: Mandarin Shrimp and Vegetables
Chocolate Chocolate Peanut Butter Cupcakes
How to toast nuts

Make- ahead cookie tips
Pie Crust 101
Classic Lemon Meringue Pie

Summer's Classic Vanilla Bean Creme Brulee
Freezing 101
Inspired Idea: "Blue Ice"

Chinese New Year Tradition: Dumplings and Whole Chicken
Cookie tips from Krystina Castella
Mushroom Potatoes

Double Decadence Chocolate Cake
Oven dried Cherry Tomatoes
Brewing Tea

Low Salt Seasoning Ideas
Strawberry Cheesecake with Walnut Crust
View AllMost RecentVegetarian/Vegan

Cinnamon Streusel Muffins
Cincinnati Style Snobby Joes
Zucchini Flowers Stuffed with Ricotta and Tuna from Jeff Michaud, EATING ITALY

HELLO TASTE, GOODBYE GUILT! from Mr Food - Howard Rosenthal
Preserving the Harvest & Putting your Herbs to Bed with Rita Heikenfeld
Darya Pino Rose uses food and science to lose weight

Refrigerator Raspberry Jam
Pina Colada Cupcakes from Betty Goes Vegan
The Spicy Olive's Mediterranean Barley Salad

Barbecue Lentils, minus the grill from Margaret Roach
Betty Goes Vegan Vegetarian Baked Beans
Mediterranean Bean and Kale Sauté

Michele Scicolone's Farmer’s Vegetable Cream Soup from The Mediterranean Slow Cooker
Not so Naughty Chocolate Cake from Michael Moore's Blood Sugar: The Family
Ellie Krieger's Minestrone Soup from Small Changes, Big Results

Polenta Loaf with Rosemary, Parmesan and Olive Oil
Snobby Joes
No Flour Black Bean Brownies from Chocolate Covered Katie

Guacamole from Muy Bueno: Three Generations of Authentic Mexican Flavor
Baked Dijon Tilapia with Crumb Crust
Very Veggie Savory Salad

Raspberry, Avocado & Mango Salad
Crispy Oven Fried Fish Fingers
Extra Crunchy Fish and Chips

Corn Pudding
Spiced Cabernet Truffles
Spring Mix with Goat Cheese Toast and Pomegranate Dressing

Caprese Crostini
Grammy's Date Nut Bread
Smoked Bourbon Paprika Nuts

Rosemary Wild Rice
Jesse Price's Southwestern Three-Bean & Barley Soup
Brown Sugar Apple Pie

Creamsicle Cupcake
Summer Greens Salad with Strawberries, Peppered Goat Cheese, Candied Almonds & Strawberry Balsamic Vinaigrette
Grilled Tomato and Basil Bruschetta

Crisp Crunchy Orange Jicama Slaw
Plum Streusel Crisp
Blueberry Breeze

Conscious Cosmo
Made-over Mai Tai
Raspberry Lavender Lemonade

Ginger Berry Flip from The Liquid Muse, Natalie Bovis
"Powdered Sugar Doughnut” Muffins
Hazelnut Boston Cream Cupcakes

Grilled Peach Salad with Spinach and Red Onion Vinaigrette
Banana Hazelnut Breakfast Panini
Grilled Figs with Honey Mascarpone

Curried Halibut, Snap Pea and Spring Mix with Lemongrass Vinaigrette
Herbed Pita Wedges
Tabouleh with Herbed Pita Wedges

Frozen Light- Lime Margarita
Romesco with grilled asparagus, fish and ramps from Smart Chefs Stay Slim byAllison Adato
Say Cheese!

Inspired Idea: Ice Cream Balls
Goat Cheese Palmiers
Candy Carrots

Cheddar Carrots
Carrot Cake with Cream Cheese Frosting
Wine-glazed Brie with Flower Petal Mosaic

Here's Looking at You: A Carrot Cocktail
Grilled (or roasted) Asparagus
Fresh Fruit Salad with Yogurt Poppyseed Dressing

Lasagna Fauxlognese with Brian Patton, The Sexy Vegan
Peperonata with Ricotta Crostoni from Jon's Wine Bar
Simple Asian Meals: Tofu Noodle Salad with a Spicy Tahini Dressing

Sweet Potato, Garden Vegetable and Spring Mix Salad with Maple Vinaigrette
Cheddar and Stout Fondue
Champ

Chewy Peanut Butter-Caramel Bars
Ricotta-filled Crepes with Berries
Chocolate Cherry Cake Roll

Cast Iron Apple Cobbler from Cooking Light
More of this, less of that
Lemon Glazed Pound Cake

Roasted Salmon with Pernod Sauce from Wini Moranville
Pop some Bubbly for Valentine's Day
Lemon Ginger Marmalade

Ice Bowls
Baked Goat Cheese in Spicy Tomato Sauce
French Fries

Four easy ways to boost nutrition
Maytag Cheddar Soup
The Fundamental Techniques of Classic Bread Baking: Ciabatta

O is for Oatmeal
Orzo with Spinach and Blue Cheese
Wild Mushroom and Goat Cheese Toasts

White Peach Sangria
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