National Anisette Day
“Anisette” was one of those things that I really had no idea what it was, all I could guess was that it was related to Star Anise. And I was right! Anisette is an anise-flavored liqueur – in other words it tastes like licorice. I like star anise and I like fennel, but anise/licorice-flavored things? Not so much. And finding a savory recipe that uses this liqueur? Very difficult. Or maybe I just wasn’t looking in the right places.
Baked Salmon with Anisette
From Bon Appetit
3 tablespoons olive oil, divided
1 large red onion, thinly sliced
1/4 cup clam juice
6 tablespoons anisette, divided
2 garlic cloves, minced
2 teaspoons herbes de Provence, divided
1 1 3/4-pound salmon fillet with skin
Salt and pepper
- Preheat oven to 375 degrees F. Lightly oil a large baking sheet and set aside.
- Heat 2 tablespoons of oil in a heavy, large skillet over medium-high heat. Add onion and saute 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.
- Place salmon, skin side down, on prepared baking sheet. Sprinkle with salt and pepper. Whisk remaining oil, anisette, and herbs in a small bowl to blend; drizzle over salmon. Bake until just opaque in center, about 20 minutes. Top with onion mixture and serve.