Ingredients

900 g	Boneless salmon fillet
60 g	Sea salt flakes
4 Tbsp	Maille Dijon Mustard
40 g	Brown sugar
1 Tbsp	Coriander seeds, crushed
1 tsp	White peppercorns, crushed
2 bunches	Chopped dill
1 whole	Fennel bulb, shaved in fine strips
1 large	Orange, zest and juice
1 medium	Lemon, zest and juice

Directions

1.Begin by creating the marinade.

2.Put the sea salt, sugar, coriander seeds, peppercorns,

3.One bunch of chopped dill, orange and lemon zest in a larger container.

4.Combine well. Spread half the preserve onto a large baking tray.

5.Put the salmon over the mix, skin-side down, and cover with the rest of the marinade.

6.Cover with cling film and chill in the fridge for 24 hours, turning at least once, the majority of the salt and sugar will have liquefied.

7.Mix the left over chopped dill with the orange, lemon juice and Maille Dijon Mustard in a bowl.

8.Return the salmon to the marinade, skin-side down, then brush the blend generously all over the salmon.

9.Place in a medium hot pan with olive oil, sear for three to four minutes, then serve over seasonal vegetables or wilted spinach.

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