Hello, my readers! For this month’s recipe, I’m bringing you a classic seafood dish from Italy. You can’t go wrong with the combination of salmon and fennel—talk about an entrée that customers will swim upstream for! And it’s good for you, too, so you can market it to all of those health-conscious customers looking for something besides pizza in the warmer months. It’s a perfect, low-fat meal for your summertime menu!
2 tbsp. lemon juice
3 tbsp. fresh fennel bulbs, chopped
1 tsp. fennel seeds
3 tbsp. olive oil
4 pieces salmon steak (about 1” to 1½” thick)
1 lemon, cut into wedges
Salt and pepper to taste
For the marinade, combine the lemon juice, chopped fennel and fennel seeds with the olive oil in a bowl. Add the salmon steaks, turning them over to coat thoroughly. Sprinkle some salt and pepper on top. Cover the bowl and refrigerate for two hours.
Preheat the oven’s broiler. Place the marinated salmon steaks in a pan and broil/bake for five minutes on each side. Remove from the oven and pour the remaining marinade on top of the broiled salmon. Return to the oven and let the salmon brown a little. Serve with lemon wedges.