I discovered this recipe while watching the television version of Real Simple (it's a magazine, too). I decided to give it a try, since we adore salmon in our house, and it seemed like a relatively painless process. Also, since it was on TV, I got to see what this mysterious vegetable called fennel is and how to prepare it. Just in case some of you are as lacking in education as I am, this is fennel:
Apparently, in some grocery stores, they call it anise. I don't know why. Some vast self-righteous foodie conspiracy, I'm sure. Anyway, in the middle is what the recipe-making lady called a "woody core". You don't want to eat it, unless you like chewing on things that are tough and tasteless. If you cut the fennel bulb in half up and down, you'll see it at the bottom in the middle. Cut it out. Also, fennel tastes a bit (and smells a lot) like licorice. Black licorice. This scared me because I do not black licorice as much as Hollywood doesn't like President Bush. Yeah, it's that serious. However, once it's roasted, it's quite good, so don't be afraid of it. If you are still afraid of it, I suppose you could come up with some sort of substitution, but I'm not gonna help you with that... mostly because I have no clue what you might use.
Anyway, my husband and I don't usually agree on what tastes good, but we both love this- as does our 18 month-old, who will eat almost as much of it as we do. The tomatoes burst open and are so good (and I'm not big on tomatoes in general), the onion gets sweet and soft and the salmon is fantastic, and the recipe practically makes itself. What's not to love?