1 salmon tail, about 600g
1/2 cup sugar
1/2 cup salt
1/4 cup Cointreau
Chopped tops of a fennel bulb
2 tsp cracked black pepper
Zest of an orange
Mix the salt, sugar and black pepper
Mix the chopped fennel fronds and the zest of the citrus.
Lay down a layer of the salt-sugar-spices mix onto the container. Lay down about half of the zest-fennel mixture, then place the salmon down onto it.
Pour the Cointreau over the salmon, then cover with the remaining salt, sugar, spices, zest and fennel, place in an air tight container in the fridge for 3 -5 days. Turn the salmon over each day.
Once it is firm throughout (a really thick piece of king salmon might take 4 days), rinse the salmon off under cold water and pat dry. Slice thin and enjoy! Keep it well-wrapped and the salmon will last 3 weeks or so.