Bring the sugar and water to the boil and simmer for 3-4 minutes. Add the white wine vinegar and the salt and pepper. Allow it to cool and pour it over the cucumber and dill. In a bowl, mix together the garlic, cayenne, paprika, cumin, lemon, coriander and parsley. Heat the olive oil and sear the salmon for 2 minutes. Turn, scatter and smear the spice mix on the other side and cook for a further minute. Serve the salmon with the cucumber and dill salad, new potatoes and a dollop of yoghurt.