Name: Soy and treacle-cured salmon
Total time: 15 min
Yield: Serves 15
Ingredients: 1 side (about 1kg) salmon skin-on and pin-boned; 200g black treacle; 200g coarse sea salt; 150ml soy sauce; 100g ginger peeled and finely grated; 3 limes zested; 2 tbsp coriander seeds toasted and crushed

A wooden board topped with a deep orange side of salmon

1 side (about 1kg) salmon
skin-on and pin-boned
200g black treacle
200g coarse sea salt
150ml soy sauce
100g ginger
peeled and finely grated
3 limes
zested
2 tbsp coriander seeds
toasted and crushed

Method

step 1
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.
step 2
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.
step 3
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.