Cumin-cured salmon recipe | delicious. magazine

Ingredients

• 1 tsp cumin seeds
• 1 tbsp caster sugar
• 1 tbsp flaked sea salt
• 2 tbsp vodka (or you can use gin)
• Large handful chopped fresh dill
• Grated zest and juice ½ lemon
• 400g top-quality skin-on salmon fillet about 2-3cm thick
• Fresh basil leaves to serve
• For the salad
• 90g pack samphire (from large supermarkets or fishmongers in season)
• 2 ripe avocados, sliced
• 200g radishes, sliced
• 90g bag watercress
• 1 lemon
• Olive oil for drizzling