2 tbsp (30 ml) gin

2 tbsp (30 ml) whole-grain mustard

2 tbsp (30 ml) honey

1/2 cup (100 g) coarse salt

1/2 cup (105 g) sugar

1/4 cup (10 g) fresh dill, finely chopped

1 tsp juniper berries, crushed

1 salmon fillet, with the skin, about 2 1/2 lb (1.1 kg)

In a small bowl, combine the gin, mustard and honey. Set aside.

In another bowl, combine the salt, sugar, dill and juniper berries.

Place the salmon fillet flat in a large glass dish, skin side down. Spread the mustard mixture over the fillet and sprinkle with the salt mixture. Cover with plastic wrap and refrigerate for 36 hours.

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