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Anise-Cilantro Salmon Sauté
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Enjoy the sophisticated flavors of our Anise-Cilantro Salmon Sauté recipe from one of our favorite chefs.

Dana Jacobi is the highly creative author of 12 Best Foods Cookbook, which does justice to them all, including of course wild salmon.

Anise-Cilantro Salmon Sauté

Serves 4

4 (6 oz) wild salmon fillets

Marinade
1/4 bunch parsley leaves
3 cloves garlic
Zest of 1 orange
1/4 bunch cilantro leaves
1 teaspoon cardamom
1 teaspoon anise-flavored liqueur*

Potato mash
8 potatoes, washed but unpeeled
1 clove garlic, finely chopped
6 oz cup low-fat plain yogurt
1 tablespoon butter
1 tablespoon extra virgin olive or macadamia nut oil

  • Prepare the marinade and leave the salmon in it for one hour, turning occasionally.

  • Boil the potatoes, then mash with the yogurt, garlic, oil, and butter.

  • Remove the salmon fillets from the marinade and sauté in a lightly oiled pan until just done.

  • Serve the fish on or next to the potatoes, reheat the marinade and pour over.

*Examples include ouzo, sambuca, Galliano, anisette (Marie Brizard), and pastis (Pernod). You can substitute 1/2 teaspoon aniseed (finely ground) or 1/2 teaspoon anise extract.

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