An easy summer fish dish to prepare, combining the slightly sweet and anise flavors of fennel bulb and fennel seeds, with fresh limes and dill and the opportunity to use up the prepping leftovers to create a broth for the rice !

It’s a fairly simple dish, you’ll simply have use up everything in different ways.

The limes juice, zest, and slices are used for the salmon and vegetables and the rinds are used to flavor the broth for the rice.

The white parts of the fennel bulb and the fronds are used for the dish as well and the tougher green stalks are used for the broth for the rice.

All vegetable and herb leftovers will be used for the broth, such as the shallot ends and skins, dill stems, garlic ends and skins, etc. and you can toss some extra whole fennel seeds and peppercorns in there too, with some salt and fish stock (if you have some) and then strain the broth to boil your rice.

Salmon is delicious even when very simply prepared but dressing it up is a nice idea too. 

I wish I had a long enough baking dish to fit the whole salmon inside and a huge serving dish too, but my oven is small too, you know.

Enjoy your mid-summer … :)