Cured Salmon with Fennel and Carrot Salad

Preparation

1. Salmon:

   Step 1

   Mix salt, sugar, fennel fronds, and gin in a medium bowl (mixture should feel like wet sand). Spread half of salt mixture in a shallow baking dish. Place salmon on top and cover with remaining salt mixture.

   Step 2

   Press a sheet of plastic wrap over salmon and place a smaller dish or heavy pan on top (it should be small enough to fit inside the dish so it rests directly on top of salmon). Add a couple of heavy cans to empty baking dish to weigh down salmon. Chill, turning occasionally, until flesh is firm and slightly darkened in color, 1-2 days. Rinse salmon and pat dry.

   Step 3

   Do ahead: Salmon can be cured 1 week ahead. Tightly wrap and chill.

2. Salad and assembly:

   Step 4

   Toss carrots, fennel bulb, and lemon slices with oil and lemon juice in a large bowl; season with salt and let sit at room temperature until slightly softened, about 30 minutes.

   Step 5

   Thinly slice cured salmon at an angle against the grain.

   Step 6

   Season yogurt with salt, spread on plates, and top with cured salmon, fennel and carrot salad, fennel fronds, and fennel flowers, if using.