• mharriman on October 16, 2019

  Tonight I made the Salmon Baked with leeks and fennel. My husband and I thought this was okay but nothing more. The cooking time was way off in our oven. I did use a baking dish (Le Creuset) instead of a roasting pan; at 20 minutes under aluminum foil, as directed, the salmon was raw on top and mostly raw inside. I took off the foil, increased the temperature to 425 and baked for 15 more minutes. It was starting to get overdone at that point. So, if there is to be a next time (probably not), I’ll change up the temperature and time. The fennel gave a nice secondary flavor to the salmon, but overall, this was a pretty boring main dish compared to other salmon meals I’ve made. Side note: it was interesting to learn that leeks and fennel are top anti-inflammatory vegetables. This was new info for me.

Notes about Recipes in this book

• Vegetable slaw with feta cheese

  • jennifer7582 on May 05, 2026

    Tasty! Subbed celery for celery root.

• Coconut ice cream sandwiches

  • jennifer7582 on April 27, 2026

    Easy to make. You won't be eating them the day you make them unless you start at breakfast. Reduce the salt in the cookies.