Salmon Confit with Lime, Juniper, and Fennel Recipe | Epicurious

Ingredients

• 2 limes
• ½ teaspoon fine sea salt, plus more as needed
• ½ teaspoon freshly ground black pepper
• 4 dried juniper berries, lightly crushed with a mortar and pestle or the side of a heavy knife
• ½ teaspoon fennel seeds, lightly crushed with a mortar and pestle or the side of a heavy knife
• 4 (6- to 8-ounce) skinless salmon fillets
• 6 sprigs fresh marjoram or thyme
• Extra-virgin olive oil, as needed
• 1 large fennel bulb, with fronds
• Flaky sea salt, for serving