Cook Time
15 min
Yields
4 servings
Savour the light and fresh flavour of salmon with roasted vegetables and fresh herbs.
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ingredients
1
small fennel, bulb
4
roasted red pepper, drained, and, sliced
4
salmon, fillets, (1 ½ lbs total)
3
Tbsp olive oil
2
Tbsp licorice-flavoured liqueur
2
Tbsp pernod
4
cloves garlic, minced
2
Tbsp chopped fresh Italian parsley
1
tsp grated lemon, rind
½
tsp salt
½
tsp pepper
lemon, wedges
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directions
Step 1
Cut stalks off fennel.
Step 2
Cut fennel in half crosswise; remove core.
Step 3
Cut each half into 8 thin slices.
Step 4
Place 4 slices in centre of each of four 18-inch (45 cm) long piece of parchment paper or foil.
Step 5
Sprinkle with red peppers.
Step 6
Top with salmon.
Step 7
In small bowl, combine oil, Pernod, garlic, parsley, lemon rind, salt and pepper; spoon over salmon.
Step 8
Fold long edges of paper together, overlapping to seal; securely; seal ends and fold toward middle.
Step 9
Bake on baking sheet in 425 F (220 C) oven for about 15 minutes or until fish is opaque and flakes easily when tested with fork.
Step 10
Serve with lemon wedges.