I’ve created a uniquely elegant dinner that combines the delicate flavor of salmon with the surprising complexity of anisette cream. If you’ve never experienced how the subtle licorice notes of Pernod transform an ordinary cream sauce into something extraordinary, you’re in for a revelation. The silky sauce envelops perfectly cooked salmon while velvety mashed potatoes provide the ideal canvas to soak up every last drop. Let me show you how these sophisticated flavors come together with surprising ease.
Key Takeaways
- Salmon cubes are cooked with anisette liqueur (Pernod) in a velvety cream sauce creating a rich, refined dish.
- Fresh dill, lemon zest, and chili complement the subtle licorice notes from the anisette in the cream sauce.
- Boil starchy potatoes for 20 minutes to prepare the mashed potatoes side dish that pairs with the salmon.
- The dish combines ⅔ cup dry white wine and ½ cup whipping cream for the luxurious anisette sauce.
- Pernod can be substituted with sambuca, ouzo, or fennel tea if anisette liqueur isn’t available.
Why You’ll Love this Luxurious Salmon & Anisette Cream
Who doesn’t adore a dish that perfectly balances richness with refinement? This salmon in anisette cream delivers exactly that—a sophisticated yet approachable main course that’s sure to impress.
The combination of tender salmon cubes bathed in a velvety cream sauce, delicately flavored with anisette liqueur, creates a harmony of flavors that’s simply irresistible.
I love how the Pernod adds a subtle licorice note that complements the fish without overpowering it. The addition of fresh dill, lemon zest, and a hint of chili brings brightness and complexity to each bite.
Served alongside creamy mashed potatoes and sweet parsnips, this dish offers textural contrast that enhances the entire eating experience. It’s restaurant-quality cuisine you can create in your own kitchen—perfect for special occasions or when you’re craving something truly extraordinary.
What Ingredients are in Luxurious Salmon & Anisette Cream?
This elegant salmon dish brings together the rich flavors of salmon with the subtle licorice notes of anisette liqueur, all bathed in a creamy sauce that’s both sophisticated and comforting. The combination might sound fancy, but with the right ingredients, you can create this restaurant-worthy meal right in your own kitchen. It’s perfect for a special dinner when you want to impress without spending hours over the stove.
Ingredients:
- 1½ pounds skinless salmon fillet, cut into cubes
- 1 tablespoon oil
- 1 onion, peeled and diced
- 1 tablespoon flour
- ⅔ cup dry white wine
- ½ cup whipping cream
- 4 oz frozen peas
- 1 red chili pepper, cut into rings
- 3 sprigs fresh dill (some reserved for garnish, remainder finely chopped)
- 1 lemon, zested
- 1 tablespoon Pernod or other anisette liqueur
- Salt and black pepper to taste
When shopping for this recipe, the quality of your salmon makes a big difference in the final dish. Try to find wild-caught salmon if possible, as it tends to have better flavor and texture. The anisette liqueur mightn’t be something you have on hand, but it’s worth picking up a small bottle—Pernod is traditional, but any anisette will do. And don’t skip the fresh dill; dried just won’t give you the same bright, herbaceous notes that make this dish so special.
How to Make this Luxurious Salmon & Anisette Cream
This elegant salmon dish comes together through a beautiful dance of flavors and textures. Begin by preparing your potatoes and parsnips – the foundation of this luxurious meal. Cook 2¼ pounds of peeled, halved starchy potatoes in boiling salted water for about 20 minutes until tender.
Meanwhile, create a quick vinegar bath for your parsnips by mixing cold water with 1 tablespoon of white wine vinegar and 2 tablespoons of flour. This helps prevent discoloration and adds a subtle tang. After soaking your 1½ pounds of parsnips, cut them into diagonal slices (makes them look fancy, don’t you think?) and boil them in salted water for 10 minutes until just tender.
Now for the star of the show – the salmon. Heat 1 tablespoon of oil in a frying pan and cook 1½ pounds of cubed skinless salmon fillet for about 5 minutes, turning occasionally to get a nice color on all sides. Season with salt and pepper, but don’t worry about cooking it all the way through as it’ll finish in the stew.
For the anisette cream sauce, melt 1 tablespoon of butter in a saucepan and sauté your diced onion until translucent. Sprinkle in 1 tablespoon of flour, stirring for a minute to cook out the raw flour taste. This roux will thicken everything beautifully. Gradually add ⅔ cup dry white wine, ½ cup whipping cream, and 2 cups of water, stirring constantly to prevent lumps. Add 4 ounces of frozen peas and let the mixture simmer for 5 minutes.
The final touches bring this dish from good to magnificent. Stir in the red chili pepper rings, finely chopped dill (reserving some for garnish), lemon zest, and the secret ingredient – 1 tablespoon of Pernod or other anisette liqueur, which adds a sophisticated licorice note that pairs perfectly with salmon. For an extra special presentation, consider serving with a premium anisette liquor set on the side for guests who enjoy a complementary digestif.
Add your cooked parsnips and gently fold in the salmon. For the mashed potatoes, heat 1 cup of low-fat milk with the remaining butter, then add to your warm potatoes and mash until creamy. Season with salt and a pinch of freshly grated nutmeg for warmth.
To serve, spoon the mashed potatoes onto plates, ladle the salmon stew alongside, and garnish with those reserved sprigs of fresh dill. The contrast between the creamy potatoes and the aromatic salmon stew? Simply divine.
Luxurious Salmon & Anisette Cream Substitutions and Variations
While our base recipe creates a stunning dish, you’ll be pleased to know that several ingredient substitutions and variations can adapt this salmon creation to your pantry or preferences.
If Pernod isn’t available, try substituting sambuca, ouzo, or even a splash of fennel tea for that distinctive anise flavor.
Don’t have parsnips? Sweet potatoes or carrots offer similar textural elements with their own unique sweetness.
For a lighter version, replace the whipping cream with half-and-half or coconut milk.
You can also experiment with different fish—arctic char or trout work beautifully in this preparation.
The chili pepper can be swapped for red pepper flakes or omitted entirely if you prefer a milder dish.
I’ve found that adding sautéed mushrooms or artichoke hearts creates an even more complex flavor profile.
What to Serve with Luxurious Salmon & Anisette Cream
Although our salmon in anisette cream already includes mashed potatoes, you can improve your dining experience with complementary side dishes and beverages that balance the rich flavors of this spectacular entrée.
I recommend serving a crisp green salad with a light vinaigrette to cut through the cream sauce’s richness. Steamed asparagus or roasted Brussels sprouts also provide a welcome contrast in both texture and flavor.
For beverages, pair this dish with the same dry white wine you used in the recipe—a Sauvignon Blanc or unoaked Chardonnay works beautifully.
If you prefer something non-alcoholic, try sparkling water with a twist of lemon.
Finally, consider serving crusty artisan bread on the side to soak up any remaining anisette cream sauce—it’s too delicious to leave behind on the plate!
Final Thoughts
After preparing this elegant salmon in anisette cream, I’ve come to appreciate how the subtle licorice notes from the Pernod transform an ordinary salmon dish into something truly extraordinary.
The combination of the anisette with cream creates a velvety sauce that complements the rich, flaky texture of the salmon perfectly.
What makes this dish special is the thoughtful balance of flavors—the sweetness of parsnips, the freshness of dill, and the slight heat from the chili rings all work in harmony.
The mashed potatoes, improved with nutmeg, provide the ideal canvas for soaking up the delicious sauce.
Don’t skip the lemon zest, as it brightens the entire dish with its citrus notes.
This recipe has earned its place in my collection of impressive yet achievable dinner party offerings.
For those who enjoy Italian cuisine, this salmon pairs wonderfully with a side of mushroom risotto that features earthy flavors from mixed mushrooms and fresh thyme.
