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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe can be prepared in 45 minutes or less.Dried mixed salad herbs, found in the spice section of the supermarket, can substitute for herbes de Provence, the French seasoning. Ingredients:
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 |
Directions:
1. 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.
2. 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.
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