On Tue, 16 Dec 2014 15:21:52 -0500, jmcquown >
wrote:

> On 12/16/2014 9:37 AM, sf wrote:
> > On Mon, 15 Dec 2014 15:52:02 -0500, jmcquown >
> > wrote:
> >
> >> On 12/15/2014 3:21 PM, wrote:
> >>> On Mon, 15 Dec 2014 10:02:09 -0500, James Silverton
> >>> > wrote:
> >>>
> >>>> http://www.purewow.com/entry_detail/...ntent=21961274
> >>>>
> >>>> This recipe looks quite good but the insructions don't say which side of
> >>>> the skin-on fillet is to be down in the skillet. From the picture I
> >>>> would guess skin down but can anyone help?
> >>>
> >>> I'd say skin down but 25 minutes, seems too long for salmon.
> >>>
> >> I suppose it depends on the thickness of the salmon and how hot your
> >> stove gets. I'd have to skip (or finely grind) the fennel seeds. I'd
> >> probably just leave them out.
> >>
> > You'd be missing a major flavor component.
> >
> >
> Then I'd have to use ground fennel.
>
The other option would be to thinly slice a small fennel root and
braise it along with your fish or cook it separately.
http://www.epicurious.com/recipes/fo...-Fennel-230997

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