Citrus Cured Salmon With Fennel And Orange Salad And Mustard Dressing - MATT MORAN

1 side salmon

100g salt (saxa)

150g sugar

1 each lime zest

1 each orange zest

1 bunch dill (finely chopped - 1/2 for curing & 1/2 for coating salmon)

3 each oranges (cut into segments)

2 bulbs baby fennel (sliced finely - use tips for garnish)

2 punnets baby watercress

Mustard seed dressing (see below)

Mustard seed dressing:

1 Tablespoon mustard seed (soaked in vinegar)

1 1/2 tablespoon honey

1 1/2 tablespoon Dijon mustard

1/2 clove garlic (crushed)

100ml extra virgin olive oil

25ml Chardonnay vinegar

50ml vegetable oil

2 1/2g ginger

1 tablespoon black mustard seed (soaked in vinegar)

50ml water

1/8 each lemon juice

salt & pepper