Name: Salmon with Fennel and Pernod
Yield: 2 Servings
Ingredients: 1 1/2 teaspoons fennel seeds, crushed; 1/4 cup (1/2 stick) butter, room temperature; 2 tablespoons minced shallots; 1 large fennel bulb with fronds; bulb quartered, then cut lengthwise into 1/4-inch-thick slices; 2 tablespoons fronds chopped, divided; 2 6- to 7-ounce salmon fillets; 2 tablespoons Pernod or other anise-flavored liqueur

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