Citrus-cured salmon

Ingredients

1	Orange, zested and juiced
1 cup	Brown sugar
1 fillet	Boneless salmon fillet, pin-boned (Main)
½	Grapefruit, zested and juiced
½ cup	Sea salt, ground
1 Tbsp	Peppercorns, crushed
½ cup	Fresh dill, roughly chopped
3 cm	Fresh ginger, peeled and grated
1 tsp	Ground ginger

Directions

1. In a food processor or pestle and mortar, combine all ingredients and grind to a paste.
2. Cut the salmon to the width of a snaplock bag. Place some of the mixture into the bag, then add the salmon and cover with more mixture.
3. Seal the bag and refrigerate overnight.
4. Remove the salmon and scrape away the mixture, keeping it for the next batch.
5. Slice the salmon thinly and serve with cinnamon-roasted mushrooms, goats' feta and shaved brazil nuts.