There are few ingredients I enjoy as much as our native variety of fennel. We grow these in our garden and use them in a variety of ways. One of the biggest appeals of this plant is its diversity. Here is a salmon recipe.
- 2 Heads of Wild Fennel Flowers
- 1 Cup Wild Fennel Fronds
- A Handful of Partially Dried Fennel Stalks
- 2 Tbsp Coarse Local Sea Salt
- 4 Tbsp Spicy Local Olive Oil (like Arbequina)
- 4- 5 oz Portions of Wild Monterey King Salmon (Scaled, Skin On)
- 1 Meyer Lemon
Put the olive oil in a bowl and use your fingers to roll the fennel flowers to release the pollen into the oil. Add the sea salt to the oil. Zest the meyer lemon, then chop the zest and add to oil. Squeeze the lemon juice into the oil. Rub the fish with half of the finished oil, retaining the other half. Allow the fish to marinate for up to 8 hours in the refrigerator. Heat your grill. Quickly rinse the fennel stalks in cold water and place in the middle of the grill. Set the salmon, skin side down, on the now smoldering stalks. Turn the grill down to low and close the lid. Let the fish smoke/cook for approximately 10 minutes. Don’t worry if the skin is a little charred (you can remove it before serving if you like). Remove the salmon from the grill when finished. You can check the fish by inserting a metal skewer or pairing knife into the filet – touch the metal to your forearm and once it feels warm (not hot or cold) the fish is done. Place the salmon on a plate with your desired accompaniments. (a nice green salad with dry farmed tomatoes for example). Spoon some of the reserved olive oil on top. Garnish with the fennel fronds.