Salmon Confit with Lime, Juniper, and Fennel Recipe

Name: Salmon Confit with Lime, Juniper, and Fennel Recipe
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

www.epicurious.com

In this Melissa Clark recipe, confiting salmon fillets in olive oil makes their flesh extravagantly tender and silky.

Keywords

french
salmon
lime
fennel
main
dinner
gluten free
nut free
dairy free
keto
easy
quick
weeknight meals
sheet-pan dinners
cookbooks

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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