Method
- Mix all of the ingredients together in a bowl, except the salmon.Coat the flesh of the salmon fillet completely with the mix.Cut the fillet into two equal halves and place together in a bag to keep all of the delicious juices inside.Leave to marinade in the fridge for 24 hours, turning after 12 hours.Wash off the curing mix, and pat dry.To serve, slice the salmon fillet thinly, brush with lashings of Dijon mustard, and top with some freshly chopped dill.Enjoy!