Watermelon with Fennel Salt
['1 tablespoon fennel seeds', '2 teaspoons kosher salt', '12 (1-inch-thick) slices from a 5-lb quartered chilled 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 and sprinkle over watermelon. Serve with lime wedges.
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