Salmon with Fennel and Lime

COURSE Main dish

SERVES about 4

TIME About 50 minutes

Cooking Tip:

• Fennel can be a little tough to chew, a softer texture will take much longer to cook. Baked it covered for at least 30 mins at 425 degree will help soften the fennel.

• Since the oven is already hot from baking fennel, salmon can be overcooked very easily. Cook for less time and check for doneness. The salmon fillets I use generally is about ¼ to ½ inch in thickness. These takes about 7-8 mins to broil on the middle rack.

• While I like the flavor of the lime zest, I don't like to eat the zest itself. So I keep the lime zest in bigger pieces, so that they can be picked off easily.

Ingredients:

• 4 salmon fillets, about 5oz each

• 1 lime, juice divided, and zests

• 1 Tsp fennel seeds

• 1 Tsp dried sage

• 1 large fennel, thinly sliced

• 2 Tbsps of olive oil, divided

• Salt, to taste

• Pepper, to taste

Directions:

1. Pre-heat the oven to 425, and make sure that the top rack is closer to the middle of the oven.

2. Prep the salmon:

   1. Grease a baking sheet with some olive oil, and place the salmon skin side down.

   2. Mix together 1 tbsp of olive oil, fennel seeds, lime zests, half of lime juice and sage together in a bowl, and brush over the salmon and set aside.

3. Bake the Fennel:

   1. Mix the thinly sliced fennel with 1 tbsp of olive oil, salt, and pepper in a baking dish.

   2. Cover with an aluminum foil and bake for about 30 mins, then move the fennel to a lower rack.

4. Change the oven into broil setting

   1. Place the salmon into the oven on the top rack. Broil for about 7 - 10 mins. Check for doneness.

   2. Remove both the salmon and the fennel from the oven.

   3. Mix the remaining half of lime juice into the fennel. Serve.

Recipe Inspiration:

This recipe is inspired by the "Roasted Salmon with Fennel and Lime" from NYTimes Cooking.