Fennel three ways, for Salmon
Got a big stalk of fennel from Publix and wanted to use the whole thing. Sautéed some up with mushrooms and ginger for the roasted eggplant, pickled some to garnish the salmon, and used the frilly ends in a mini side salad. Fennel’s anise flavor (from anethol, also lead flavor chemical in licorice) comes out best in the sauteed mushroom imo. Nutty and slightly sweet, goes really well with the eggplant.
