Soy and treacle-cured salmon

Put the salmon in a container or roasting tin large enough that the salmon can lay flat but can still fit in your fridge. Line the tin with a piece of baking paper large enough to be able to fold over and completely encase the salmon.

Scoop the treacle into the bowl of a blender with the salt, soy, ginger, lime zest and coriander seeds, and blitz to combine. Pour half of the mixture into the container, then lay the salmon, skin-side up, on top. Push the salmon flat to ensure the whole surface is in contact with the mixture. Pour the remaining cure over the salmon, then bring the baking paper up and around the salmon to encase it. Chill for 36-48 hours, depending on thickness of your fillet.

Unwrap the salmon and gently rinse under cold running water to wash off the excess cure. Pat dry with kitchen paper. Thinly slice and serve as sushi, over a poke bowl, as part of a buffet or on a bagel with soft cheese mixed with lime juice and coriander leaves.