Chop <quantity>½</quantity> lemon into small pieces and transfer to a bowl

Finely chop <quantity>¼<unit>bunch</unit></quantity> of dill and add to the bowl

Add <quantity>100<unit>g</unit></quantity> of brown sugar and <quantity>100<unit>g</unit></quantity> of coarse salt to the bowl and mix until combined. Transfer ½ of the mixture to a container with lid

Add a <quantity>500<unit>g</unit></quantity> skinless salmon fillet and cover it with the rest of the mixture. Cover the container with the lid

Refrigerate for 24h until it is cured

Add <quantity>1<unit>cup</unit></quantity> of extra virgin olive oil and <quantity>1<unit>tsp</unit></quantity> of salt to the blender

Add <quantity>2<unit>tbsp</unit></quantity> of honey and <quantity>2<unit>tbsp</unit></quantity> of mustard

Add the juice from <quantity>1</quantity> lemon

Blend until combined and emulsified. The mustard & honey vinaigrette is ready

Remove the curing mixture and pat dry the salmon

Cut the Cured Salmon into fine slices

Break <quantity>1<unit>head</unit></quantity> of romaine lettuce and serve in 2 plates

Add <quantity>¼</quantity> of chopped cucumber and <quantity>5</quantity> halved cherry tomatoes to each plate

Add the Cured Salmon slices and pickled red onions to taste

Add chopped smoked almonds to taste and drizzle each salad with 3 tbsp of the Mustard & Honey Vinaigrette

Garnish with dill to taste. The cured salmon salad is ready

Enjoy this fresh and rich salad.