Serves 4:
MARINADE:
2 tbsp. minced fresh parsley
2 shallots or green onion, minced
1 tbsp. chopped fresh fennel or 1
tsp. dried fennel seeds
Pepper to taste
1/4 c. salad oil
Juice of 2 limes

FISH:
4-6 oz. salmon steaks or you can use
fillets
1 tbsp. chopped fresh fennel or 1
tsp. dried fennel seed

To Marinate Salmon: Combine parsley, shallots, fennel, pepper, oil and lime juice in a shallow glass pie plate. Place fish in marinade and turn after 30 minutes. Leave on second side 15 minutes. To Grill Salmon: Oil grill racks. Put 1 tablespoon fennel over hot coals. Place fish on grill and cook for 5 minutes. Brush salmon with remaining marinade and turn. Continue cooking 2 to 3 minutes depending on thickness of the fish until fish flakes when tested with a fork.

1 1/2 lbs Salmon Filet (not steaks)
1 small bunch of fresh fennel
3 Tbs. good olive oil
1 tsp. dried dill

Preheat oven to 500 degrees (or as hot as you can get it.) Cut
fennel into thin slices, removing any tough core. Put 2 Tbs. of
the olive oil into a baking dish big enough to hold the fish.
Spread the fennel slices on the olive oil. Place the fish on top
of the fennel. Put the remaining 1 Tbs. of olive oil over the
top of the fish. Sprinkle the dill on top.

Turn oven down to 400 degrees and bake fish for 25 minutes. Check
for doneness - fish should be cooked through but not overcooked
and fennel will be lightly caramelized.

Note: Depending on the thickness of the fish, you may want to
check it at 20 minutes.

Serve with brown basmati rice, steamed spinach and sliced raw
cucumbers on the side.