{"id":229,"date":"2012-03-11T16:21:39","date_gmt":"2012-03-11T16:21:39","guid":{"rendered":"http:\/\/berenger.net\/recettes\/?p=229"},"modified":"2012-03-11T16:21:39","modified_gmt":"2012-03-11T16:21:39","slug":"fennel-crusted-salmon","status":"publish","type":"post","link":"https:\/\/berenger.net\/recettes\/fennel-crusted-salmon\/","title":{"rendered":"Fennel Crusted Salmon"},"content":{"rendered":"<p>Recipe from Kathy (from Christine&#8217;s FDA years).<\/p>\n<p><!--more--><\/p>\n<h2>Ingredients:<\/h2>\n<ul>\n<li>3 tablespoons fennel seeds<\/li>\n<li>1\/2 teaspoon pepper, freshly ground<\/li>\n<li>1\/2 teaspoon salt<\/li>\n<li>3 tablespoons olive oil<\/li>\n<li>2 tablespoons Sambuca<\/li>\n<li>4 salmon fillets (6 oz each), washed<\/li>\n<\/ul>\n<h2>Preparation:<\/h2>\n<p>Toast the fennel seeds in an iron skillet over medium high heat for about 3 minutes. Be sure to watch carefully to prevent burning. Using a mortar and pestle, crush the fennel seeds. The heat will release the flavors.<\/p>\n<p>Combine in a small bowl with the pepper, salt, olive oil and Sambuca. Coat the salmon with the mixture and allow marinating for 1-2 hours. Chef\u2019s choice: either grill or broil about 8-10 minutes basting with marinade twice. Bring remaining marinade to a boil in a small saucepan and serve along with salmon fillets.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recipe from Kathy (from Christine&#8217;s FDA years).<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[3,16],"tags":[167,166],"class_list":["post-229","post","type-post","status-publish","format-standard","hentry","category-english","category-seafood","tag-fennel","tag-salmon"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/229","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/comments?post=229"}],"version-history":[{"count":1,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/229\/revisions"}],"predecessor-version":[{"id":230,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/229\/revisions\/230"}],"wp:attachment":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/media?parent=229"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/categories?post=229"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/tags?post=229"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}