Grilled Salmon With Fennel And Creole Mustard Spaetzle

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2 medium fennel bulbs, cut into 8 wedges each

2 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

2 tablespoons Pernod or other anise-flavored liqueur

1 cup heavy cream

4 whole star anise, crushed

1 teaspoon unsalted butter

2 tablespoons finely chopped shallot

1 large garlic clove, minced

1 teaspoon finely grated lemon zest

1 teaspoon finely grated orange zest

1 1/2 tablespoons fine dry bread crumbs

2 tablespoons finely chopped flat-leaf parsley

Two 12-ounce center-cut skinless salmon fillets, butterflied (see Note)

Creole Mustard Spaetzle

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