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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