For the salmon:
For the sauce:
Prep time: 20 minutes
Cooking time: 48 hours
Total time: 48 hours and 20 minutes!
Mix together the salt, sugar, lemon and lime zest and crushed coriander seeds to make the rub.
Cut the salmon in half. Score the skin of the salmon gently 2-3 times so that the rub permeates through to the flesh.
Lie out a piece of clingfilm large enough to wrap the salmon in. Take one half of salmon and rub some of the salt mixture into the cuts you’ve made in the skin. Lie it skin-side down on to the clingfilm.
Rub two thirds of the salt mixture over the flesh of the salmon, including the ends. Lie the second half of salmon on top, flesh side down so that both the flesh sides are in the centre and the skin sides are facing outwards. Rub the remaining mixture into the skin at the top of your parcel.
Wrap securely in clingfilm, creating a tight parcel. All ends need to be sealed as the salt and sugar will dissolve and create a juice and you don’t want to escape your parcel.
Place on a rimmed plate (to catch the inevitable sneaky juices). Put in the fridge for 48 hours, turning every 12 hours. Once it is ready, carefully unwrap the parcel and rinse the salmon well under cold water.
Pat dry with some kitchen towel and sprinkle over the dill. Slice with a carving knife, leaving the skin behind.
To make the sauce, mix together the ingredients and taste for seasoning.
Serve with salad and avocado for a lovely lunch, light dinner or as a starter with friends.
If you love beetroot or all things purple, grate a peeled beetroot between the salted sides and watch the magic happen!”