3 Tbsp fennel seed
1/2 tsp freshly ground pepper
1/2 tsp salt
1/2 cup olive oil
2 Tbsp anise liqueur
4 salmon steaks (8 oz. each)
Toast the fennel seeds in an iron skillet or heavy pan over medium high heat for about 3 minutes, stirring and tossing them almost constantly. They should not burn.
Crush the warm seed with a mortar and pestle or in a saucer with the back of a spoon. Combine them in a small bowl with the pepper, salt, oil and liqueur. Coat the salmon with this mixture; cover and refrigerate several hours. Pat the fish dry; grill or broil for 8 to 10 minutes, basting with the marinade once or twice.
Serves 4.
