Salmon Confit with Lime Juniper and Fennel
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
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