Serves 10
45 min
Grilled Salmon With Fennel And Creole Mustard Spaetzle
Recipe GLPRe8474e182a7cd2
Delicate center-cut salmon fillets are butterflied and grilled alongside caramelized fennel wedges infused with anise liqueur and star anise. The salmon is topped with a vibrant garlic-shallot crumb mixture brightened by lemon and orange zest, then served over silky Creole mustard spaetzle for a sophisticated seafood main course that balances rich, aromatic flavors with fresh citrus notes.
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Ingredients
2 medium fennel bulbs, cut into 8 wedges each
2 tablespoons extra-virgin olive oil
to taste Salt and freshly ground black pepper
2 tablespoons Pernod or other anise-flavored liqueur
1 cup heavy cream
4 whole star anise, crushed
1 teaspoon unsalted butter
2 tablespoons finely chopped shallot
1 large garlic clove, minced
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest
1 1/2 tablespoons fine dry bread crumbs
2 tablespoons finely chopped flat-leaf parsley
2 12-ounce fillets Two 12-ounce center-cut skinless salmon fillets, butterflied
Directions
Preheat a grill to medium-high heat (about 400°F). Pat the butterflied salmon fillets dry with paper towels and season both sides lightly with salt and pepper. Set aside while you prepare the fennel.
Toss the fennel wedges with 2 tablespoons olive oil, salt, and pepper. Arrange them cut-side down on the grill grates and cook for 4–5 minutes until golden and lightly charred. Flip and continue cooking for another 4–5 minutes until tender and caramelized.
Transfer the grilled fennel to a shallow pan. Pour the Pernod over the hot fennel, add the crushed star anise, and let it sit for 2 minutes to allow the aromas to infuse. Then add the heavy cream and stir gently to combine. Keep warm on a low heat or off heat until ready to serve.
While the fennel is grilling, melt the butter in a small skillet over medium heat. Add the minced shallot and cook for 1–2 minutes until softened and fragrant. Stir in the minced garlic and cook for another 30 seconds.
Remove the pan from heat and let cool slightly. Mix in the lemon zest, orange zest, bread crumbs, and parsley until well combined. Taste and adjust seasoning with salt and pepper as needed. This is your topping mixture.
Once the fennel is removed from the grill, place the butterflied salmon fillets skin-side up on the grill grates. Cook for 5–6 minutes, then carefully flip. Spoon the prepared topping mixture evenly over each fillet.
Continue grilling for another 4–5 minutes until the salmon flakes easily with a fork and reaches an internal temperature of 145°F. The crumb topping should brown lightly.
Divide the Creole Mustard Spaetzle among serving plates. Top each portion with a salmon fillet and drizzle the fennel cream sauce around the plate. Serve immediately while the salmon and sauce are warm.
