Quick and Easy - Salmon with Fennel and Pernod

This recipe was in the Bon Appetit Dec. 2007 Fast Easy Fresh Section. It was a really tasty salmon dish. The braised fennel was fantastic and I should have made more of it.

1.5 t. fennel seeds, crushed
1/4 c. butter, at room temp
2 T. minced shallots
1 large fennel bulb with fronds; bulb quartered, then cut lengthwise into 1/4" thick slices; 2 T. fronds chopped
2 (6 oz) salmon fillets
2 T. Pernod or other anise-flavored liqueur (I used Jagermeister instead and only used 1 T.)

Stir fennel seeds in a large nonstick skillet over med. heat until fragrant, about 1.5 minutes. Transfer seeds to small bowl; cool. MIx in (with seeds) butter, shallots and 1 T. fennel fronds; season butter with salt and pepper.

Melt 1 T. of the butter mixture in the same large nonstick skillet over med. heat. Add sliced fennel bulb and 1/4 c. water to skillet; cover and cook until fennel is crisp-tender, about 8 minutes. Uncover skillet and saute until fennel begins to brown about 2 minutes. Transfer fennel to plate.

Sprinkle salmon with salt and pepper. Add remaining butter mixture to same skillet and melt over med. heat. Add salmon; cover and cook 5 min. Turn salmon over; add 1/4 c. water to skillet. Cover and continue cooking until salmon is just opaque in center, about 5 min. longer. Slide salmon to 1 side of skillet return fennel to skillet. Add Pernod and remaining fennel fronds (if you have any left; stir, heat through. I let some of the alcohol cook off.

Divide fennel mixture between 2 plates. Top with salmon; spoon pan butter over salmon and serve.