1. Fennel Spice Rub
This gourmet fennel spice rub is excellent on pork or vegetables and features a delicious flavor combination: fennel and smoked paprika.
|2 teaspoons ground fennel seeds|
|2 teaspoons smoked hot paprika|
|1 teaspoon onion powder|
|½ teaspoon salt|
|1. Add all ingredients to a bowl and stir until well combined.|
2. Fennel Spice Rub
This slightly sweet, slightly hot Fennel Spice Rub takes just minutes to combine. A delicious and different seasoning for grilled salmon or pork!
|1 tablespoon coriander|
|1 tablespoon fennel seed|
|2 teaspoon garlic powder|
|1 teaspoon cumin|
|1 teaspoon black peppercorns, or freshly ground black pepper|
|3/4 teaspoon table salt ((can use sea salt crystals too))|
|1/2 teaspoon anise seed|
|1/2 teaspoon cayenne pepper|
|1. Grind all ingredients in a small food processor, coffee grinder, or bullet blender. Process for 20-30 seconds, or until finely ground.|
|2. Sprinkle to taste over salmon or pork. This seasoning can cover 3 pounds of salmon thickly. Grill, sear, or bake as usual.|
3. Cumin and Fennel Seed Dry Rub
This easy dry rub recipe packs loads of flavor of oregano, cumin, and chilis in small amounts, and can keep for months.
|3 tablespoons cumin seeds|
|3 tablespoons fennel seeds|
|1 tablespoon dried oregano|
|3 tablespoons whole black peppercorns|
|2 whole dried ancho chilies (or dried Kashmiri chiles)|
|2 teaspoons kosher salt|
|1 bone-in cowboy ribeye or 2 strip steaks|
|Clarified butter (ghee)|
|1. The spice blend for ribeyes or steaks will keep in a ziplock bag or airtight tin for months. 1. In a dry pan, toast all ingredients over medium heat for 2 to 3 minutes, until cumin starts to darken and you can smell the spices release their aromatics. The ancho chiles will also darken in spots. Keep the pan moving constantly so that you don’t burn any of the ingredients. Transfer all the ingredients to a bowl and let cool, then grind in batches until slightly coarse in a spice grinder. (A coffee grinder solely dedicated to spice-grinding works as well.) 2. Sprinkle mixture liberally over steak and pat into meat, making sure to get the edges. Let the steak rest for 10 to 15 minutes while you fire up the grill. 3. Brush steak with clarified butter and grill to desired temperature, basting with butter when turning it over. The spices will darken and char a bit. To get a medium-rare steak, grill 3 to 5 minutes per side on high heat, time varies depending on thickness of steak. Alternately, use a meat thermometer and grill to 140 to 145 degrees internal temperature for medium-rare. 4. Let steak rest under a tent of foil for at least 5 minutes before serving. Finish with coarse salt to taste.|
4. Recipe: FENNEL AND CORIANDER CRUSTED SALMON WITH FENNEL CITRUS SALAD
Fennel appears in all its glory in this dish: Toasted fennel and coriander seeds perfume savory salmon filets and fresh fennel bulb pairs with a medley of citrus in a refreshing side salad.
|2 cups fennel bulb, very finely sliced|
|1 cup grapefruit segments, peeled and seeded|
|2 tbsp shallots very finely sliced|
|1/2 lime, juiced|
|1 tsp honey|
|1 tbsp extra virgin olive oil|
|to taste salt and pepper|
|sprinkle with fennel seeds|
|2 tsp fennel seeds|
|2 tsp coriander seeds|
|1/2 tsp sea salt|
|1/2 tsp freshly cracked pepper|
|2 filets salmon, fresh/thawed|
|2 tsp extra virgin olive oil, plus extra for skillet|
|1. Prep Time: 30 minutes Cook Time: 10 minutes Yield: 2 servings|
|For the Salad::|
|2. Add sliced fennel bulb, grapefruit segments, and shallots to a bowl.|
|3. Whisk together lime juice, honey, and olive oil.|
|4. Pour lime juice mixture over fennel bulb mixture and toss to combine. Season with salt and fresh pepper according to taste preferences. Sprinkle sparingly with fennel seeds, and serve alongside salmon.|
|5. For the Salmon:|
|6. First, toast the seeds: Place fennel seeds and coriander seeds in a dry skillet over medium-high heat. Toast, stirring frequently until seeds are fragrant and golden brown at the edges, about 3 minutes.|
|7. Then, grind the seeds: Place toasted fennel and coriander seeds in a pestle and mortar or spice grinder, along with sea salt and pepper. Process until a coarse spice blend is achieved. Pour this mixture onto a plate and spread it in a relatively even layer.|
|8. Next, prepare the salmon filets: Preheat the oven to 375 degrees Fahrenheit. Drizzle about a teaspoon of olive oil over each filet, and then dredge the top of each filet in the spice mixture. Heat a generous amount of olive oil in a non-stick oven-safe skillet over medium-high heat, and wait until it is hot enough that a flick of water sizzles upon contact. Once heated, place salmon filets, spice-dredged side down onto the skillet and sear for about 2 minutes, until a golden brown crust forms. Then, transfer the skillet to the preheated oven, and cook for an additional 6-8 minutes. Salmon is done when it has lost its translucency and flakes easily with a fork.|
|9. Plate the salmon filets with the fennel citrus salad, drizzle with additional olive oil, and season with additional salt and pepper, if desired. Serve, and enjoy.|
5. Fennel seed and lemon pepper rub
Use this rub to marinate salmon, tuna or swordfish.
|40.00 ml fennel seeds|
|2 tsp black peppercorns|
|1 lemon, rind finely grated|
|1 tsp sumac|
|2.40 gm sea salt flakes|
|1. Place the fennel seeds in a small frying pan over medium heat. Cook, stirring, for 1-2 minutes or until toasted and aromatic. Set aside for 5 minutes to cool.|
|2. Place the fennel seeds in a mortar and pound with a pestle until coarsely crushed. (Alternatively, use a coffee or spice grinder.) Transfer to a bowl.|
|3. Place the peppercorns in a mortar and pound with a pestle until finely crushed. Transfer to the bowl with the fennel seed.|
|4. Add the lemon rind, sumac and salt to the bowl and stir until combined. Transfer to an airtight container.|
15.9 grams carbohydrates
3.6 grams protein
253 grams saturated fat
859.5 milligrams sodium
924 grams sugar
6. Fennel Pepper Rub
Aromatic spices tantalize the taste buds magnificently. Elevate the flavor of your favorite steak or roast with this easy Fennel Pepper Rub recipe.
|1 1/2 teaspoons crushed fennel seed|
|1/2 teaspoon ground red pepper|
|1 teaspoon paprika|
|1 teaspoon freshly ground black pepper|
|1 teaspoon salt|
|2 teaspoons oregano|
|1. Combine fennel seed, oregano, paprika, salt, pepper and red pepper in small bowl, mixing well. Sprinkle both sides of selected Certified Angus Beef ® brand cut with seasoning and rub into the surface. Grill or cook selected cut to desired doneness.|
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