I guess there was a sale on fennel because we have a lot… Enough to do a dish like this one more time.
Pictured above with my cranberry juice, this time I sliced the fennel into strips and cooked it longer with a pat of butter. Sprinkled with allspice, cinnamon, salt, and sugar, it cooked down while the salmon baked. I dressed the salmon with olive oil, salt, pepper, and cumin. The avocado was naked.