On Tue, 16 Dec 2014 23:30:15 -0000, Janet > wrote:

>
> >
> > On 12/16/2014 5:37 PM, 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.
>
> Me neither, fennel seed flavour is too strong for fish IMO.
>
> But in summer, I often bake salmon or other fresh fish,
> laid on a frond of fresh fennel leaf in loosely wrapped buttered foil or
> greaseproof paper. Discard the leaf before serving. (I grow it in the
> garden)
> That's a much subtler fennel flavour, just the merest hint.
>
I doubt she could find fresh fennel fronds, especially this time of
year - but it seems like your idea would work even if you didn't
remove them. Just chop and use in the same amount as you would dill.

--
A kitchen without a cook is just a room