last week's dreamy warm spell made me want something to eat that was snapping and bright. luckily
this lady is good for those kinds of things (despite aversions to animal food) and i was inspired to see something unusual poking into a bowl of familiar grains. fennel is something i love, slow roasted or steamed or shaved paper thin in salads. but raw and in wedges i usually find it too stiff and unyielding. however, softened up with ample amounts of citrus, warming spice and a few tweaks it was a happy supper for one lady.
i didn't have fennel flowers (ours have long since frozen) but happily made do with chopping up the fronds. i used farro instead of spelt and used a healthy bit of preserved lemon since those were what happened to be gleaming down from the cupboards at the time. also one luminous shingle of salmon from the summer's Alaska stock happened to be just the oily and mellow taste the whole thing needed to rest harmoniously on the tongue. thank goodness for week night salad.
fennel, citrus, herbs, salt, waiting for the farro to be done...
...salmon marinated with more fennel greens, preserved lemon, a squeeze from a grapefruit and an orange, some good olive oil and dulse flakes
the dusky final bowl.
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