Fennel-Cured Salmon

Sparked with inspiration by Blake’s duck proscuitto , I procured Michael Ruhlman’s Charcuterie and dug in.  Don’t let anyone fool you; it’s intimidating stuff.  Curing food is the exact opposite of the cooking I’ve become used to.  I love to take fresh ingredients and then cook them quickly, without much fuss.  This process, hopefully, highlights the good quality of i...