Salmon Brochettes With Sliced Fennel Vinaigrette

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
1042
FAT
172%
CHOL
177%
SOD
13%

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Ingredients for 8 servings

One 4-lb. fresh skin-on salmon fillet

2 anchovy fillets

Kosher salt and freshly ground black pepper

1 cup extra-virgin olive oil

1/2 tsp. fresh thyme

Olive oil for brushing

1 clove garlic, peeled

1/4 tsp. crushed red pepper flakes

1/4 medium bulb fresh fennel, outer leaves removed, cored, and thinly sliced crosswise

1/3 cup fresh lemon juice; more as needed

1 tsp. grainy mustard

1/2 tsp. crushed fennel seeds

Kosher salt

1 Tbs. capers, rinsed

2 shallots, thinly sliced

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