Cured Salmon with Fennel and Carrot Salad
Ingredients
- 1¼ cups kosher salt
- ½ cup sugar
- ½ cup chopped fennel fronds
- ¼ cup gin or aquavit
- 1 1½-lb. piece skin-on salmon fillet
- 2 medium carrots, peeled, very thinly sliced
- 1 medium fennel bulb, very thinly sliced, plus 1 Tbsp. chopped fennel fronds
- 1 lemon, very thinly sliced
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- Kosher salt
- 1 cup plain Greek yogurt
- Fennel flowers or fennel pollen (optional)
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