Pan-Fried Quick Cured Salmon With Dill Vinaigrette

2 tbsp sea salt

2 tbsp sugar

1 lemon, zest and juice

4 salmon fillets, about 5½oz each, skin on

3 tbsp extra virgin olive oil, plus a little extra for frying

1½ tbsp white wine vinegar

1 tsp Dijon mustard

1 tbsp finely chopped dill

Mix the sea salt and sugar together with the lemon zest and a teaspoon of juice. Rub the mixture all over the salmon fillets, cover and leave in the fridge to marinate for 30 minutes. Brush off any excess salt/sugar mixture then pat dry using kitchen paper.

Meanwhile, whisk together the remaining ingredients for the vinaigrette. Season with lemon juice, salt and pepper to taste.

Add a little olive oil to a hot frying pan and fry the salmon fillets (in batches if needed) for about 3 minutes on each side, until cooked through and the skin is crispy. Serve warm, drizzled with the vinaigrette.