On Tue, 16 Dec 2014 17:37:02 -0500, Dave Smith
> wrote:

> On 2014-12-16 3:21 PM, jmcquown wrote:
>
> >>> 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.
>
> I understand your problem. Personally, I can't see fennel seed on
> salmon. You would get a similar flavour from tarragon. Personally, I
> like dill weed with salmon. That anise sort of taste can be nice with
> some seafoods. Years ago we used to go to a restaurant that had a
> delicious shrimp dish that was flambeed with Pernod.

Pernod? <shudder>

--
A kitchen without a cook is just a room