1. Combine the sea salt flakes, crushed juniper berries and sugar and mix well.
2. Lay a sheet of plastic wrap or baking paper on the kitchen bench and use half of the salt mixture to cover the sheet.
3. Place the salmon on top of the salt, then dredge the salmon fillet with the Australian Distilling Co. Gin.
4. Cover the salmon with the remainder of the salt mixture.
5. Wrap the salmon tightly in the plastic wrap or baking paper, place on a kitchen tray and leave to cure in the fridge for 6-8 hours.
6. Once the salmon has cured, remove from the fridge and wipe off the salt and sugar mixture, making sure you keep the liquid residue for use in the dressing.
7. Re-wrap the fish and store in the fridge until required.

8. Slice the fennel as thin as possible using a mandolin slicer, then place the fennel in a bowl of ice water and leave to chill. The fennel will crisp and curl.
9. Segment the citrus fruit, cut into small ½ cm pieces and mix together.

10. Combine all the ingredients for the dressing into one bowl and whisk together. Season with salt and pepper.

11. Use olive oil to lightly oil 8 serving plates and sprinkle with a little sea salt.
12. Using a very sharp knife, slice the salmon fillet into very thin slices then place evenly on each plate.
13. Top each plate with a liberal amount of the citrus mixture and fennel shavings.
14. Sprinkle a pinch of the crushed pink pepper corns and micro salad greens on top, then spoon over the vinaigrette. Serve chilled.