Once fennel is wilted, add salmon and cook about 2 minutes.

Next time I'll double the fennel and the shallots. This pasta is light and flavoursome. Followed recipe exactly except for cooking times on the salmon. … When draining the pasta reserve a ¼ cup of the cooking water. Be the first to rate and review this recipe. alcohol, and the add the heavy cream and milk and cook for two more minutes

Add Pernod, 2 teaspoons butter mixture, and remaining 1 tablespoon chopped fennel fronds; stir to heat through. Add salmon; cover and cook 5 minutes. lightly coloured. Enter your email address to get new recipes sent straight to your inbox + exclusive subscriber only recipes! 1/4 cup (1/2 stick) butter, room temperature, 1 large fennel bulb with fronds; bulb quartered, then cut lengthwise into 1/4-inch-thick slices; 2 tablespoons fronds chopped, divided, 2 tablespoons Pernod or other anise-flavored liqueur. Add dressing and cream and cook through. In a frying pan, heat olive oil and cook fennel.

I will move this to the top of my salmon repertoire. I'd recommend saving (or making more initially) a good amount of the butter mixture for placing on top of the salmon for serving.

Step 4. Cover and continue cooking until salmon is just opaque in center, about 5 minutes longer. Just remember to listen to the pan and don't use too much heat when you first put in the salmon - that will prevent burning the shallots in the butter. This pasta is everything. Next time I'll either reduce amounts -- or save to use with a chicken breast or two. Better yet, this quick to make dish is an excellent source of Omega-3 fatty acids. Sprinkle with grated lemon zest, juice, and fennel …

Fresh spring flavours in a bowl. Slide salmon to 1 side of skillet; return fennel to skillet.

the salmon and cook for a further 2-3 minutes until

Add dressing and cream and cook through.

Mix in butter, shallots, and 1 tablespoon fennel fronds; season butter mixture with salt and pepper. :). With Chef Antonio's salmon and fennel pasta, you won't have to worry about spending your evening in the kitchen. sambuca goes sweet. Add 1 tablespoon butter mixture to same skillet and melt over medium heat. May add a little more liqueur next time--the flavor it gives is amazing. Appetizers, Entrées, Gluten Free, Vegan, Vegetarian, Baking and Desserts, Gluten Free, Vegan, Vegetarian, Breakfast, Drinks, Gluten Free, Smoothies, Vegan, Vegetarian, 450 grams fettuccine egg noodles or gluten free fettuccine.

You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. Heat the broiler. did make sure to Look how pretty it looks too! Once fennel is wilted, add salmon and cook about 2 minutes. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. To learn more about how we use the cookies, please see our cookies policy, This site requires JavaScript for certain features to work, but this Squeeze fresh lemon juice over the salmon (anywhere from a teaspoon to a tablespoon, or to taste).

Brown fennel and reduce heat to medium. Add the parmesan, all but 1 Tbs of the herbs, ½ the lemon zest, the lemon juice and a couple of tablespoons of the reserved pasta water. In this area you can display your biographic info. Cook your pasta according to packet directions.

Uncover skillet and sauté until fennel begins to brown, about 2 minutes. Probably a small-ish filet. If you can find it, grab a small bottle; well worth it. Customer Sales and Support Centre by free phone on 0800 1 88884 or

In a large frying pan heat the butter and oil. To toast the pine kernels, place in a small dry frying pan set over a medium heat, and stir occasionally until they become a golden brown.

flakes of salmon tossed with al dente orecchiette that scoops up the peas and herbs Let cool 5 minutes.

Or until cooked to medium. Powered by the Parse.ly Publisher Platform (P3). Really complemented the robust and fresh fennel/pernod dish. This recipe is phenomenal. Sambuca. Cut three slices from the juiced lemon and lay these on top of the parchment paper. I couldn't find pernod so I used Sambuco. Also, it is difficult to find fennel with any fronds (for some reason these are always cut off) but at an organic place found a couple of nice ones with fronds.

Add dressing and cream and cook through. Have my rule of thumb there since over cooking salmon can ruin any meal.

While noodles are cooking continue to simmer and stir the sauce. Made it exactly as in the recipe and used King Salmon. Divide between 4 bowls and sprinkle with the toasted pine kernels. https://www.choicesmarkets.com/recipe/antonios-salmon-and-fennel-pasta

Add cooked pasta and toss.

Easy, quick, and absolutely delicious. The only thing I did differently was to sear the salmon separately and finish cooking in the oven, and I added a little bit of Land O'Lakes No Fat Half & Half to the sauce at the end.

Like Sambuca, but less licorice-y.

While the pasta cooks heat the oil and cook fennel for about 2 minutes