Citrus and coriander cured salmon with a chilli-lime salad

1. 1

   To make the salmon, blitz the citrus fruit zest and juice, sugar, salt, fresh coriander and seeds together in a food processor. Pack the citrus mixture all around the salmon in a container and pour over the gin. Press down with a weight and leave to cure for 2 days in the firdge, turning after 1 day. Remove the salmon from the container and rinse off the marinade. Pat dry with kitchen paper and slice. 

2. 2

   To make the salad, toss all of the salad ingredients together in a salad bowl. To make the dressing, mix all of the dressing ingredients together in a small bowl and add 1-2 tbsp water to reach your desired consistency. Season with salt and pepper. Dress the salad with nearly all of the dressing and leave for 5-10 minutes to soften. 

3. 3

   To serve, break some lettuce onto a serving platter and add the vegetables. Lay the salmon over the top, and dress with the remaining dressing and the fresh herbs. 

1 serving ≈ 250 g

Nutrition values are estimates. - means data is unavailable.