Fennel Cured Salmon

This is a wonderful quickly cured salmon with fennel, sweetness, and a little saltiness.  It's a slight modification of the recipe in Charcuterie by Ruhlman and Polcyn (which is pretty much THE place to start learning how to cure meat),

1/4 C sugar
1/2 C light brown sugar
6 T kosher salt
1 lb fillet of salmon, preferably wild caught
roughly 1/2 a fennel bulb, thinly sliced
1/2 C toasted fennel seeds
1 T white pepper, cracked

Mix the salt and sugar and put a layer down in a container just large enough to hold the fish.  Put down the fish, then add another layer of salt/sugar cure.  Lay out the fennel, fennel seeds, and white pepper.  Top with any cure you might have left.  Cover with plastic wrap and weight it down.  Keep this in the fridge for two days, making sure the fish is covered in the cure or the brine that will be produced as the cure draws moisture out of the fish.  At the end of two days make sure that the fish feels firm and dense uniformly (leave it longer if it doesn't), then remove, discard the cure and seasonings, and rinse the fish off.  Pat the fish dry, wrap in butcher or parchment paper and refrigerate for another day before thinly slicing; this could  be used in the Cured Salmon, Fennel, and Grapefruit Salad.