WATERMELON WITH FENNEL SALT
Categories Fruit Herb Dessert No-Cook Picnic Quick & Easy Backyard BBQ Watermelon Fennel Summer Vegan Gourmet Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Heat a dry small heavy skillet over moderately low heat until hot, about 3 minutes, then toast fennel seeds, stirring constantly, until lightly browned, 3 to 4 minutes. Transfer seeds to a work surface and cool 10 minutes. Coarsely crush seeds using bottom of skillet, then stir together with salt and sprinkle over watermelon. Serve with lime wedges.
FENNEL-SCENTED WATERMELON COOLER
Provided by Food Network Kitchen
Categories beverage
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Toast the fennel seeds in a small skillet over medium heat, shaking the skillet, until the seeds are fragrant and a shade darker, about 2 minutes. Add the sugar and 3/4 cup water and bring to a simmer, stirring constantly, to dissolve the sugar, and until the mixture is reduced by about 1/2, about 3 minutes. Remove from the heat and steep 10 minutes.
- In a blender or food processor and working in batches, puree the watermelon with the fennel syrup, lemon juice, and a pinch of salt, transferring the batches to a pitcher as blended. Stir well to combine. Serve the cooler in a glass over ice and garnish with a lemon wedge.
WATERMELON WITH FENNEL AND SALT
This recipe is from the May 2005 issue of Gourmet magazine. Gourmet suggest this dish as an interesting conclusion to an Indian themed dinner. "Fennel seeds and giant, crunchy crystals of salt perk up ruby wedges of watermelon, ending the meal on a clean yet exotic note."
Provided by Chef Regina V. Smith
Categories Melons
Time 20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Heat a dry small heavy skillet over moderately low heat until hot, about 3 minutes. Add the fennel seeds to the skillet and toast, stirring constantly until lightly browned, 3 to 4 minutes. Transfer the seeds to a work surface and cool 10 minutes.
- Coarsely crush the seeds using a mortar and pestle.
- Stir together the fennel seeds and the salt and sprinkle over watermelon.
- Serve with lime wedges.
Nutrition Facts : Calories 235.9, Fat 1.3, SaturatedFat 0.1, Sodium 590.2, Carbohydrate 59.7, Fiber 4, Sugar 47.1, Protein 4.9
BROILED SALMON WITH FENNEL SALAD
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the salmon: Preheat the broiler to high and set an oven rack on the top third of the oven if your broiler is on top.
- Place the salmon on a rimmed baking sheet. Sprinkle the pieces evenly with the salt and drizzle both sides with the olive oil. Broil until the fish flakes easily but is still moist inside, 4 to 5 minutes depending on the thickness of the salmon. Remove to cool slightly, about 3 minutes.
- For the salad: Meanwhile, soak the fennel rings and radish matchsticks in a bowl of ice water for 15 minutes. Drain well and spin or pat dry. Whisk together the olive oil, apple cider vinegar, Dijon and salt in a medium bowl. Add the fennel, radish and basil to the dressing and toss well to coat.
- Place a small mound of salad in the center of each of 4 plates. Top with a piece of salmon and a pinch more salad.
FISH TACOS WITH WATERMELON SALSA
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the watermelon salsa: Combine the watermelon, red onion, cilantro, lime juice and jalapeno in a bowl. Toss with 1 tablespoon olive oil and 1/2 teaspoon salt and set aside.
- Preheat a grill to high. Sprinkle the fish on both sides with the chile powder and 1/2 teaspoon salt; drizzle both sides with the remaining 2 teaspoons olive oil. Brush the grill with olive oil, then add the fish and grill until marked and cooked through, 4 to 5 minutes per side. Transfer the fish to a plate and break into bite-size pieces.
- Meanwhile, toss the lettuce with 2 tablespoons of the juices from the watermelon salsa and a pinch of salt. Warm the tortillas on the grill and fill with the fish, watermelon salsa, avocado and lettuce. Serve with lime wedges.
- Per serving: Calories 437; Fat 18 g (Saturated 3 g); Cholesterol 93 mg; Sodium 636 mg; Carbohydrate 45 g; Fiber 6 g; Protein 25 g
Nutrition Facts : Calories 437 calorie, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 93 milligrams, Sodium 636 milligrams, Carbohydrate 45 grams, Fiber 6 grams, Protein 25 grams
WATERMELON & FETA SALAD WITH CRISPBREAD
A cool, refreshing combo for warm summer evenings
Provided by Barney Desmazery
Categories Dinner, Lunch, Side dish
Time 2h
Yield Serves 6 as a starter
Number Of Ingredients 11
Steps:
- Make up the bread according to pack instructions with 1 tbsp olive oil. Leave to rise in a warm place for about 1 hr until doubled in size. Heat oven to 220C/200C fan/gas 7. Knock the bread back and divide into 6 pieces. On a floured surface, roll the breads out as thinly as possible, then transfer to baking trays. Brush with the egg white and scatter with the mixed seeds. Bake for about 15 mins until crisp and brown; if they puff up, even better. You may need to do this in batches. The breads can be made the previous day and kept in an airtight container.
- In a large serving bowl, lightly toss the melon with the feta and olives. Scatter over the herbs and onion rings, then serve with the olive oil and balsamic for drizzling over. Serve the pile of crispbreads on the side for breaking up and using to scoop the salad.
Nutrition Facts : Calories 342 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 1.8 milligram of sodium
WATERMELON FETA SALAD
Steps:
- In a large bowl, toss all the ingredients together. Let sit 30 to 60 minutes before serving. This will allow all the flavors to marry together. If you just can't wait and need to eat the salad immediately...I SOOOOO get it!!
- What a melon!!!
FENNEL, WATERMELON AND FETA SALAD W/ SWEET BALSAMIC VINAIGRETTE
Make and share this Fennel, Watermelon and Feta Salad W/ Sweet Balsamic Vinaigrette recipe from Food.com.
Provided by Chef Kate
Categories Cheese
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place all ingredients in a medium sized bowl and hand toss.
- Divide amongst four to six plates.
- The salad is delicious served alone or topped with thinly shredded Prosciutto.
Nutrition Facts : Calories 497.1, Fat 41.2, SaturatedFat 12.4, Cholesterol 50.1, Sodium 810.7, Carbohydrate 26.1, Fiber 4.3, Sugar 14, Protein 10.7
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