Watermelon with Fennel Salt

Ingredients

• 1 tablespoon fennel seeds
• 2 teaspoons kosher salt
• 12 1-inch-thick slices from a 5-lb quartered watermelon
• 6 lime wedges

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...

View full recipe at Epicurious