Lay the salmon side on a large sheet of plastic wrap.

Sprinkle half of the sugar evenly on the bottom side.

Flip the salmon, and then sprinkle the remaining sugar on the top side.

Now, completely bury both sides of the fish in a generous layer of kosher salt.

Wrap it tightly in the plastic wrap, then place it on a rimmed baking sheet (to catch any moisture), and refrigerate for exactly 12 hours.

Unwrap the salmon and thoroughly wash off all the salt under cold running water. Pat it

completely dry with paper towels.

In a small bowl, whisk together the mustard, lemon juice, maple syrup, salt, and pepper.

Slowly drizzle in the olive oil while whisking constantly until the dressing is smooth.

Using a very sharp knife held at a sharp angle, slice the salmon into super-thin pieces.

Arrange the slices overlapping slightly across a large serving platter.

Drizzle the maple-mustard dressing evenly over the fish.

Scatter the capers, thin-sliced shallots, purple radish slices, and dill, then top with microgreens. Serve cold.