Cachaca-Cured Salmon

For curing…

• 1 whole salmon side fillet, skin off (about 3 lb 5 oz/1.5 kg)
• 5 fl oz (150 ml) white cachaça

Keep the salmon, dill and zests aside, and blend all other ingredients together. Make sure the star anise is completely “dissolved”.

Rub the mixture all over the salmon fillet. Wrap it with plastic wrap, place on a tray, and refrigerate for a minimum of 12 hours.

Unwrap the fillet, and wash all the mixture from it.

Mix the dill with the zests, and using your hands, caref