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| Copyright didi davis food, llc. 2007 |
| Fennel Thyme Salt Suggested Uses and Recipes |
Roasted Plum Tomatoes with Fennel Thyme Salt
This is perhaps the only time that you may use crummy, supermarket tomatoes in the dead of winter and
enjoy a tasty dish. No kidding. These tomatoes, and their variations, are best eaten lukewarm or at room
temperature.
1-3 TB best quality olive oil
6 plum tomatoes, washed and dried
Fennel Thyme Salt
Preheat oven to 375º. Lightly oil a baking dish with sides that will hold tomatoes in one layer. Cut
tomatoes in half lengthwise through stem end. Place them cut-side up in prepared pan. Make sure there
is space between tomatoes so they do not steam. Spread the olive oil on each tomato half with a spoon
and sprinkle with Fennel Thyme Salt. Roast for 1 hour. Let cool a bit and then transfer to a plate to serve.
Variations
1-When time is of the essence, tomatoes may be roasted at 500º for 20 minutes. While their flavor will be
lighter, they will be a delicious side dish.
2-For a richer, deeper flavor to use in sauces, on sandwiches, as a garnish, or appetizer, slow roast at
325º for 2 ½ to 3 hours. (These gems may be eaten as a side dish, as well).
Oven-Poached Salmon with Fennel Thyme Salt
Serves 4
This is a great technique to keep fish moist, tender, and full-flavored. It couldn’t be simpler. Other fish to
consider: haddock, halibut, perch, sea or black bass, char. You have plenty of time to make a nice side
dish, since the fish needs very little tending.
1 salmon fillet, about 2 pounds, skin on
Fennel Thyme Salt
Freshly ground black pepper, optional
Lemon wedges
Preheat oven to 400º. Line a baking sheet with sides with tin foil. Place salmon in pan, skin side down.
Season fish with Fennel Thyme Salt and pepper. Cover whole pan with another piece of foil, shiny side
down, and seal tightly around edges of pan. Cook salmon until it is done, about 20 minutes, depending
on thickness of fish. When done, cut into serving portions, leaving skin; it will be attached to foil. Serve
simply with a squeeze of lemon juice. Pass a small bowl of Fennel Thyme Salt for sprinkling.
Fennel Thyme Salt Serving Suggestions
Sprinkle on or mix with:
• Seafood. Fennel works well with all seafood, especially white fish.
• Lamb. Add some to a lamb stew or braise. Great with leg of lamb or chops.
• Pork. Italians love fennel and pork. Use with roast, chops, tenderloin.
• Poultry. Mix with Vanilla Salt (available at dididavisfood.com) and rub over chicken or turkey before
roasting.
• Rice. Pilaf, risotto, salads, steamed or boiled.
• Focaccia. If rushed, buy prepared pizza dough, flatten, brush liberally with olive oil, scatter with salt
and bake.
• Roasted tomatoes, tomato slices.
• Salads. Especially antipasto or composed (meal) salads.
• Vegetables. Some favorites are carrots, red sweet peppers, green beans. Add to ratatouille for a
delicious twist.
• Fruit. On sliced oranges or apples.
This is perhaps the only time that you may use crummy, supermarket tomatoes in the dead of winter and
enjoy a tasty dish. No kidding. These tomatoes, and their variations, are best eaten lukewarm or at room
temperature.
1-3 TB best quality olive oil
6 plum tomatoes, washed and dried
Fennel Thyme Salt
Preheat oven to 375º. Lightly oil a baking dish with sides that will hold tomatoes in one layer. Cut
tomatoes in half lengthwise through stem end. Place them cut-side up in prepared pan. Make sure there
is space between tomatoes so they do not steam. Spread the olive oil on each tomato half with a spoon
and sprinkle with Fennel Thyme Salt. Roast for 1 hour. Let cool a bit and then transfer to a plate to serve.
Variations
1-When time is of the essence, tomatoes may be roasted at 500º for 20 minutes. While their flavor will be
lighter, they will be a delicious side dish.
2-For a richer, deeper flavor to use in sauces, on sandwiches, as a garnish, or appetizer, slow roast at
325º for 2 ½ to 3 hours. (These gems may be eaten as a side dish, as well).
Oven-Poached Salmon with Fennel Thyme Salt
Serves 4
This is a great technique to keep fish moist, tender, and full-flavored. It couldn’t be simpler. Other fish to
consider: haddock, halibut, perch, sea or black bass, char. You have plenty of time to make a nice side
dish, since the fish needs very little tending.
1 salmon fillet, about 2 pounds, skin on
Fennel Thyme Salt
Freshly ground black pepper, optional
Lemon wedges
Preheat oven to 400º. Line a baking sheet with sides with tin foil. Place salmon in pan, skin side down.
Season fish with Fennel Thyme Salt and pepper. Cover whole pan with another piece of foil, shiny side
down, and seal tightly around edges of pan. Cook salmon until it is done, about 20 minutes, depending
on thickness of fish. When done, cut into serving portions, leaving skin; it will be attached to foil. Serve
simply with a squeeze of lemon juice. Pass a small bowl of Fennel Thyme Salt for sprinkling.
Fennel Thyme Salt Serving Suggestions
Sprinkle on or mix with:
• Seafood. Fennel works well with all seafood, especially white fish.
• Lamb. Add some to a lamb stew or braise. Great with leg of lamb or chops.
• Pork. Italians love fennel and pork. Use with roast, chops, tenderloin.
• Poultry. Mix with Vanilla Salt (available at dididavisfood.com) and rub over chicken or turkey before
roasting.
• Rice. Pilaf, risotto, salads, steamed or boiled.
• Focaccia. If rushed, buy prepared pizza dough, flatten, brush liberally with olive oil, scatter with salt
and bake.
• Roasted tomatoes, tomato slices.
• Salads. Especially antipasto or composed (meal) salads.
• Vegetables. Some favorites are carrots, red sweet peppers, green beans. Add to ratatouille for a
delicious twist.
• Fruit. On sliced oranges or apples.
