SALMON CARPACCIO WITH MELON AND CUCUMBER SALAD | BCLIQUOR

Ingredients

• 1 lb (500 g) salmon fillet, skin on
• 2 tbsp (30 ml) fennel seeds
• ¾ cup (175 ml) kosher salt, plus extra for seasoning
• ¾ cup (175 ml) granulated sugar
• 2 tbsp (30 ml) white ground pepper
• ½ cup (125 ml) chopped fresh dill
• ½ cup (125 ml) chopped fresh parsley
• 1 tbsp (15 ml) lemon zest, divided
• 1 tbsp + 1 tsp (20 ml) unseasoned rice vinegar
• 3 tbsp (45 ml) extra-virgin olive oil
• 1 tbsp (15 ml) chopped fresh chives
• 1 English cucumber
• 2 small yellow zucchini
• ¼ cantaloupe, rind and seeds removed
• salmon roe, optional, for garnish
• micro greens or baby arugula, for garnish