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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
4 (6 oz) wild salmon fillets
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*
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.