Watermelon with Fennel Salt

Ingredients

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

Equipment

• frying pan

Directions

1. 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.
2. Transfer seeds to a work surface and cool 10 minutes. Coarsely crush seeds using bottom of skillet, then stir together with salt and sprinkle over watermelon.
3. Serve with lime wedges.