Turn on some classical music and bring out your best dishes because you will feel fancy with this meal. I have never cooked with fennel.
Don't be afraid of it. It actually is very good!
This recipe is from Real Simple Best Recipes.
~30 minutes prep and cooking
~Very healthy meal
~Serves 4
~Moderate price for ingredients (depends on the price of the salmon filets)
~Can chop ingredients ahead of time
~Easy to prepare
~Beautiful presentation
~Serve with soup (It would go really well with a tomato soup. I will give you my favorite tomato soup recipe next.)
~Might not appeal to a young child
Ingredients:
2 bulbs fennel, thinly sliced (Cut the fennel just as you would slice celery. Infact, if you look closely at the picture of the meal you can see the fennel and it looks like very large celery slices. It will taste good when cooked. When raw, it is very strong.)
2 lemons, halved crosswise
4 garlic cloves, unpeeled
3 tablespoons olive oil
Kosher salt and black pepper (And, yes, the Kosher salt is better than table salt.)
4 6oz pieces skinless salmon fillets (Ask the butcher to cut off the skin. You don't want to do this yourself.)
1 teaspoon honey
1 teaspoon chopped fresh rosemary (See, we are already using our home grown herbs!)
12oz mixed greens
~Heat oven to 400 degrees F. In a large roasting pan, toss the fennel, lemons, garlic, 1 tablespoon of the olive oil, and 1/4 teaspoon each Kosher salt and pepper. Roast until the fennel begins to soften, 6 to 8 minutes.
~Season the salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper and nestle in the fennel. Roast until the salmon is opaque throughout, 12 to 15 minutes.
~Squeeze the garlic out of the skins into a small bowl and mash to a paste. Squeeze the lemon pulp and juice in to the bowl. (Easier said than done. Watch out! The lemons will be very hot!) Stir in the honey, rosemary, the remaining 2 tablespoons of oil, and 1/4 teaspoon salt. Divide the greens among plates, top with the salmon and fennel, and drizzle with the dressing.
Enjoy!
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