Salmon Steaks With Curried Fennel-Wine Sauce
I have only had fennel bulb once before and I did not care for it. It was baked into some dish I made many years ago that we vowed to never make again. (yeah it was that good;) I am also not a fan of licorice which is another strike against the poor fennel plant. I have to say I really liked it. The boy wasn't a fan so I didn't make him eat the sauce. It just goes to show you never know if you really don't like something until you try it in many forms. I think it was the long slow cooking time that mellowed the flavor of the bulb and made it more palatable for me. Perhaps also the strong flavors of the curry powder helped tame the fennel. I'm not 100% sure what did it; I am only sure that I enjoyed it. I served it with a green salad with a "dressing" of some left over coleslaw from the fish tacos we made for the progressive dinner. That worked well too and it used up leftovers. Salmon Steaks With Curried Fennel-Wine Sauce 3 T veget...