Jamie says: After attending an Embers Wood Grill cooking demo with a couple of friends this weekend, I was truly inspired to get creative in the kitchen. Tonight, my creativity started with a bulb of fennel…
Don’t let this bulb of fennel intimidate you. Pick one up at the grocery store…and get to work in the kitchen. Then you can easily make- Roasted Fennel with Tender Bananas. It’s easy to make.
It’s awesome! The fennel and bananas get nice and tender. The bananas are sweet, like plantains, and the fennel is nicely salted with a mild licorice taste.
I would definitely recommend serving it with baked salmon. It makes the perfect topping… or you could totally eat it on it’s own as a side dish.
Roasted Fennel with Tender Bananas and Baked Salmon
- 1 bulb fennel
- 1/4 cup extra virgin olive oil
- 1/8 tsp fine sea salt
- 1/8 tsp freshly ground pepper
- two 1/2 lb pieces (1 lb total) salmon
- 2 medium-sized, ripe bananas (Chiquita)
- Preheat oven to 365°F. Cut leaves off fennel bulb, discard. Cut bulb in half. Lay cut-side down on a cutting board and sliced. Place in a large baking dish, drizzle with extra virgin olive oil, sea salt, and freshly ground pepper. Toss to coat. Bake for about 50 minutes or until tender and light brown.
- When fennel has 13 minutes of cook-time remaining, rinse salmon and place, skin-side down, on a small baking pan. Bake for about 12 minutes or until cooked throughout and center flakes with a fork.
- When fennel has 7 minutes of cook-time remaining, slice banana into 1/4″ circles and add to fennel in oven. Mix banana in with fennel. Continue baking, with fennel, for remaining cook-time (about 6 minutes) or until tender.
- To serve, divide salmon and roasted fennel with bananas among two plates. Roasted fennel can be served on the side or on on top of salmon. Enjoy!
- Nutrition note: The fats from the salmon and extra virgin olive oil are heart-healthy. This meal provides a protein, fruit, and vegetable, too.