The local grocery store brought in a few fennel bulbs at my request. I was happy to get them and walked off with out getting most of the other ingredients for this recipe. The entire fennel bulb , stalk, sprigs and seeds can all be eaten. I tried one fennel bulb roasted from a web recipe. Slice bulb in 1/4 inch slices, lighly brush on olive oil and balsmic vinegar and roast in a 400F oven for aprox 15 to 20 mins or untill it starts to carmalize.
. This was very deliciouis.
Since I haven't gathered all the ingredients yet I cooked my slamon like this:
Lightly coat salmon with olive oil and rub on seasoning(I used Chef Paul Prudhommes - Seafood magic). Sprinkle some crushed Fennel seeds and fresh Fennel sprigs over fish. Heat up small amount of oil in Cast Iron skillet as hot as you can before any smoke from olive oil. Place Salmon flesh side down into pan and squeeze half a Grapefruit over the fish(use the Ruby Red Grapefuit if you have them). Let sit for aprox 1 min. Turn fish over and squeeze the other half of grapefruit over it. Let it cook for aprox 1 min. Place entire skillet into a preheated 400 to 420 oven and cook for aprox 10 mins per inch of thickness. My culinary skills are a bit crude but it gets me by.
Very simiple and tasty.
I'm so spoiled from eating fennel I may never eat fish without it. Can't wait to try your recipe posted here. Thanks.
