Orange and star anise cured salmon

300g piece of salmon with the bones removed. If your salmon is larger/smaller adjust the below quantities accordingly. 
75g rock salt
75g sugar
2 star anise, crushed
2 oranges, zested
2tbsp vodka

Thoroughly combine the salt, sugar, star anise and orange zest in a mixing bowl. Spread the mixture over the salmon flesh then sprinkle the vodka over the top. Wrap in cling film and put something very heavy on top to weigh it down. I used a 1000ml bottle of gin that was unopened. You could equally use a carton of almond milk. 

Leave the salmon with the weight on top of it in the fridge for 24 hours. Whenever you walk past the fridge (every few hours or so) take the salmon out and pour the liquid that collects down the sink. Remember to wrap the salmon tightly and put the weight back on top before putting it back in the fridge. 

After 24 hours take the salmon out of the fridge and wash off all the salt/sugar mixture under cold water. Very gently pat the salmon dry with kitchen towel. Serve thinly sliced with cheese, oatcakes and something to wash it all down.