1. In a small bowl, combine coarse sea salt and granulated sugar. Set aside.

2. In a food processor, add the peeled and coarsely grated beetroot, finely crushed tea leaves, roughly chopped fresh dill, orange zest, and freshly squeezed orange juice. Blend until a fine, smooth pulp forms.

3. Add the salt and sugar mixture and black pepper to the beetroot pulp. Pulse briefly to combine thoroughly.

4. Place the salmon fillet, skin-side down, in a shallow ceramic dish or a non-reactive container slightly larger than the fillet.

5. Evenly spread the entire curing mixture over the flesh side of the salmon, ensuring it is completely covered.

6. Cover the dish tightly with plastic wrap, ensuring no air can get in. Place a weight (like a few cans or a brick wrapped in foil) on top of the salmon to help press out moisture.

7. Refrigerate for 24-48 hours. For a firmer salmon, cure closer to 48 hours. Flip the salmon once after 12-24 hours and redistribute the cure for even flavoring, if desired.

8. Once cured, remove the salmon from the dish. Rinse the fillet thoroughly under cold running water to remove all the curing mixture. Pat the salmon dry very well with paper towels.

9. Place the cured salmon on a clean cutting board and slice thinly against the grain, removing the skin as you slice or before. Serve immediately or store in an airtight container in the refrigerator for up to 3-4 days.