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Fear fennel no more. Here’s how its subtle sweetness can win you

Debbie Arrington, The Sacramento Bee on

Published in Entertaining

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SALMON WITH FENNEL BAKED IN PARCHMENT

Serves 4

This recipe ranks among Elise Bauer’s fennel favorites on her website, SimplyRecipes.com, which also features a video on how to wrap fish in parchment for baking. Dry white wine may be substituted for the lemon juice.

Four 12-by-18-inch pieces of parchment paper or aluminum foil

1 fennel bulb, sliced paper thin

 

Kosher salt

Four 6-ounce portions of fresh salmon fillets (skinless is best)

Lemon juice (to taste)

Freshly ground black pepper

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