Even if you don’t like the flavor of anise (though I can’t understand why), the taste here is really mild. What you notice more is a slight hint of ‘sweet’.
I’ve always eaten fennel…as a snack, in salads or as an after-dinner digestif; it’s only recently that I started cooking it. I discovered I like the milder flavor and somewhat creamy texture it adds to a dish.
It’s also the first time I used Sambuca in anything other than a cup of expresso or for marinating strawberries. (If you haven’t tried that, it’s delicious. Here’s an old post where I served it as the final dish at a friends’ potluck.)
I just know this ‘sauce/side dish’ would go well with shrimp, chicken and pork. Can’t wait to try all three!
This was so simple, it doesn’t even require a recipe. I sauteed sliced fennel, sweet onion, and a little minced garlic in olive oil*. Once softened, I added a few capfuls of Sambuca and allowed it to absorb into the vegetables before adding the salmon. Once the bottom of the salmon started to cook, I finished it in a 350 degree oven.
Note: Just a few minutes in the oven so that interior of fish just warms and retains its pinkness and moisture).
*I also added zucchini and purple potatoes to round out the dish.
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That sounds so delicious. I love fennel both raw and cooked. The Sambuca would amplify that licorice flavor plus add a little sweetness. It’s a must try for me!
sandra axelrod recently posted..Welcome to Our New Dutch Star
I love fennel and am always happy to find a new, appealing recipe. Thanks.
Just wanted you to know you so inspired me with your Swordfish Sausage story that I wrote a blog called Happy Accidents and linked back to you as my muse! Thanks again.
Victoria Challalncin recently posted..Fry That Sucker!
I need to try this looks different..Thanks for sharing..
What an interesting threesome you came up with. I can taste the anise already. I love the way you plated this dish…the colors….I am interested in using this sauce on pork….
norma recently posted..Guasacaca
I think it’ll work well with a pork chop, maybe with a mashed sweet potato. There…I’ve planned your menu. Let me know if you try it.
Joan: you are always so creative!
amelia recently posted..Photo Friday
Looks delicious, Joan! Salmon is one of our favourite fish, so it’s great to have a new way to prepare it, thank you!
This is superb! Your veggies are enticing and the sambuca..ooh la la..
HAPPY THANKSGIVING DEAR JOAN – the countdown begins
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chow! Devaki @ weavethousandflavors
Devaki @ weavethousandflavors recently posted..Wicked Delicious ~ Roasted with Grapes & Thyme for your Holiday Table
I think fennel is delightful with fish. I’ve done it with sea bass and flounder and trout. Of course, I’m a huge fennel fan and I consider fennel and salmon as kitchen stapes. We eat salmon at least once if not twice a week, and another idea is always welcome.
angela@spinachtiger recently posted..Beef and Veal Stew Shepherd’s Pie
Samubca with fennel? Girl, you’ve got me intrigued. My dad would love this! He recently made me salmon with fennel dish that was out of this world. I’m sure the touch of alcohol knocks it up!
Wow! These are so mouth watering foods…I have always loved to eat salmon and thank for sharing these. I have now several variations.
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