Ingredients
- 2 centercut salmon fillets (3/4 pound each), with skin
- Freshly ground white pepper
- 3 large strips of orange zest
- 1 large fennel bulb--halved, cored and very thinly sliced, 1 cup feathery tops reserved
- 6 cups kosher salt
- 1/4 cup fresh orange juice
- 1 tablespoon fresh lemon juice
- 2 tablespoons pure olive oil
- Table salt
- 1 tablespoon capers, rinsed
Description
Food & Wine
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