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Four Servings
1/2 fennel bulb, plus 2 tablespoons fronds
2 tablespoons fresh orange juice
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 tablespoons grapeseed or vegetable oil
1 1-pound skin-on salmon fillet, preferably wild-caught, cut into 4 pieces
Read More http://www.bonappetit.com/recipes/2013/01/pan-roas...
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