Cooking Question - Spokane,WA

Updated on June 17, 2011
S.H. asks from unknown city, unknown state
4 answers

Anyone have any experience cooking with fresh fennel? I was planning on making cedar plank salmon for hubby on F Day and mentioned it to my sister. She said she was at a bbq this past weekend where there was salmon made with fresh fennel the thyme and she said it was the best she's ever had! So I bought some to try, but have no idea what to do with it :) any help will be greatly appreciated!
Hope you all have a very nice weekend and enjoy Father's Day!

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S.B.

answers from Redding on

Have you tasted fennel? It's one of those things people either really like or can't stand.
Living on the coast in California, we are blessed to be able to have salmon quite often. It can be cooked a million different ways, but our favorite is cooking it with a brown sugar/soy sauce baste. The brown sugar carmelizes and the soy sause cuts the sweetness. Combined with the smoke of the wood.....amazing!

Just a suggestion.

I'm sure your husband will love his salmon dinner. Enjoy!!

2 moms found this helpful
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R.L.

answers from Roanoke on

Yum! I've never made it by itself, but I put it in other dishes. We've had it roasted in the oven with veggies, and sauteed on the stove for stir fry. Also good in soup!

1 mom found this helpful

T.K.

answers from Dallas on

go to supercook and allrecipies. there will be a lot of helpful rcipies. I can tell you fennel has a licorice flavor to it.

1 mom found this helpful
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J.T.

answers from Madison on

I assume you are talking about fresh fennel bulb. It has a strong licorice flavor, but gets much much milder and sweetens upon cooking. Below is a basic recipe:

Cut fennel bulb in half, slice each half into four slices
Sauté onions in a pan for a couple of minutes.
Add fennel and cover, cooking over a medium heat.
Cook for 10-12 minutes or until soft, stirring occasionally.
When you stir the fennel and onions keep the lid held over the pan so the
condensation drips in and the fennel stays moist.
Remove the lid and turn the heat to medium-high, cook until the fennel is
brownish, about another 5 minutes.
Add salt and pepper and any other spices of your choice.

Taken from:
http://vermontvalleyfarm.wordpress.com/recipes/fennel/

Some more ideas:
http://www.twoonionfarm.com/Newsletters/RecipeSearch.htm#...

Fennel Sauce:
2-3 fennel bulbs
1 Tblsp each olive oil and butter
Salt
Juice and grated zest of 1 lemon; or 2 Tblsp
lemon juice and a dash of dry lemon zest
1 clove garlic, crushed
Black pepper

Wash the fennel, quarter and slice it thinly
(you don't have to cut the core out in this
recipe, because it will soften through the
cooking process). Melt the olive oil and butter
in a skillet. Add the fennel and sauté over
medium-high heat, stirring occasionally, until
fennel is beginning to brown. Add salt, lemon
juice, and 1 cup water. Reduce heat, and cook,
partly covered, until fennel is very soft and
deep gold color. During cooking, you can add
extra water as needed if water evaporates
before fennel is soft; but try to have all liquid
evaporated when fennel is done cooking. Add
garlic, lemon zest, and black pepper. Serve
over pasta topped with cheese.

1 mom found this helpful
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