Roasted Salmon with Pernod Sauce
A couple weeks ago, I gave a talk at the local library, and during the Q&A session, someone asked me: “What’s your favorite recipe in the book.” It was a terrific question, but I was entirely stumped. The weasel way out would have been to say that, well, they’re all favorites. After all, only recipes I thoroughly enjoy—and that I think handsomely reward the cook’s time, money, and effort—made it into the book.
Perhaps it would be easier to answer the question if I were asked: “Which recipes do you make most often?” That, I could answer. But then, that would leave out some very special recipes that I might not make every night, because they’re more special-occasion worthy.
Which brings to mind this recipe: Roasted Salmon with Pernod Sauce. It truly may be one of my faves for a kind of “date night in,” or to make for an intimate dinner party.
It’s quite simple: You cook some red-skinned potatoes, carrots, and frozen pearl onions and put some good-quality salmon fillets (preferably wild salmon) in the oven to roast for a few minutes. While that’s happening, you make a simple sauce (10 minutes max) of wine, garlic, clam juice, Pernod (or ouzo or other anise-flavored liqueur). Finish it off with cream. It’s a one-dish meal that can be done in 30 minutes or less.
Remember it next time you have something to celebrate on a weeknight, or when you simply want to make a weeknight a night to relish. Here’s the recipe.
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