Try this dish after a spring day has left you frazzled- mustard and fennel are what herbalists call carminatives, substances that help soothe stressed digestion.
Ingredients:
12 ounces salmon filet
2 tablespoons prepared mustard
1 tablespoon fennel seeds
Prepare the grill or preheat the broiler.
Spread the salmon flesh with the mustard, then sprinkle the fennel seeds. Grill or broil the salmon about 4 inches from the heat source until just cooked through, about 4 minutes on each side. Serve warm or at room temperature for a brunch, lunch, or dinner entrée. *
*If weather is damp, serve a side dish of steamed potatoes tossed with spicy salsa. If weather is dry, serve a side dish of steamed sugar snap peas tossed with sautéed mushrooms and fresh lemon juice.
Source: Healing Secrets of the Seasons by Judith Benn Hurley
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