Recipe from Kathy (from Christine’s FDA years).
Ingredients:
- 3 tablespoons fennel seeds
- 1/2 teaspoon pepper, freshly ground
- 1/2 teaspoon salt
- 3 tablespoons olive oil
- 2 tablespoons Sambuca
- 4 salmon fillets (6 oz each), washed
Preparation:
Toast the fennel seeds in an iron skillet over medium high heat for about 3 minutes. Be sure to watch carefully to prevent burning. Using a mortar and pestle, crush the fennel seeds. The heat will release the flavors.
Combine in a small bowl with the pepper, salt, olive oil and Sambuca. Coat the salmon with the mixture and allow marinating for 1-2 hours. Chef’s choice: either grill or broil about 8-10 minutes basting with marinade twice. Bring remaining marinade to a boil in a small saucepan and serve along with salmon fillets.