Treacle Cured Salmon Recipe - Great British Chefs

Ingredients

• 2kg side of salmon
• 2 bunches of spring onions
• 1 bunch of French breakfast radish
• 10g of coriander cress
• oil
• stem ginger in syrup, 350-400g jar
• 1 lemon grass stalk
• 1 beetroot, peeled and sliced very thinly
• 1 pinch of fresh thyme
• 2 tbsp of honey
• 2 tbsp of white wine vinegar
• 4 tbsp of olive oil
• salt
• pepper
• 500g of black treacle
• 250ml of soy sauce
• 60g of fresh ginger
• 10g of red chillies
• 60g of lemongrass
• 80g of coriander stalks
• 8 lime leaves
• 1000g of sugar
• 500g of flaky sea salt
• 500g of coarse sea salt
• 2 lemons, juice and zest
• 4 oranges, juice and zest
• 15g of coriander seeds
• 15g of white peppercorns