Tomato Fennel Salmon Recipe. Pasta Variation

Adapted from Levana Cooks, using Levana Nourishments Garden Vegetable

My Fennel Salmon was a huge hit!

My attempts to make my fans fall in love with fennel are perennial.

Why is Fennel so hard to love this side of the Pond? We are making some inroads, I’m glad to report! I figured, I will camouflage the fennel by:
– Grinding it
– Pairing it with surefire crowdpleasers like tomatoes, salmon and olives
– Making it on a stovetop, tajine-style. What could possibly beat a Moroccan dish?

Sorry but not sorry about tricking you: my Fennel Salmon was devoured.

So I made a sort of coulis with the tomatoes and fennel, and used it as a bed for the fennel salmon. It was easy and quick, and it smelled heavenly. Oh, and no searing, no frying no sauteing. All aboard, that’s all!
Oh wait, no, that’s NOT all: Take a look!

I made this fabulous pasta with the leftover Fennel Salmon:

All I did here was toss some boiled rice noodles with the salmon (which I flaked) and the sauce, and it was the best. So: two great dishes for the price of one? Sounds good to me!