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1
Preheat the oven to 450u00b0F.
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2
Slice one of the oranges and juice the other one. Cut the feathery tops off of the fennel bulb and save.
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3
In a large bowl, mix the salt, egg whites, and a 1/4 cup of water. It should feel like wet sand. Add more water if needed, to get a consistency where you can pack the salt together. Spread about half of the salt on a large sheet pan in the approximate shape of the fish.
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4
Remove the fins from the salmon and pat dry. Stuff the fish with the orange slices and fennel tops. Place on top of the salt. Use the rest of the salt to cover the body of the fish entirely; you may leave the head and tail uncovered. Pack the salt tightly to seal. Bake in the oven for 25 minutes.
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5
In the meantime, slice the fennel bulb in half, remove the core, and slice the rest thinly. Toss with the orange juice, lemon juice, olive oil, and capers. Salt and pepper to taste.
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6
When the fish is done, allow to rest in the salt for 10 minutes. Using a knife or spoon, tap the salt crust sharply to crack. Remove the crust and brush off any remaining salt. Portion out the top half of the fish. Remove the bones, orange slices, and fennel tops, and portion out the bottom half. Serve the fillets with the orange fennel salad.
