Step 1Place the salmon with its skin facing upwards onto the tray lined with a double layer of cling film. Hold the salmon widthways between your thumb and fingers so it is slightly domed and carefully score the skin with a sharp knife.
Step 2Mix the salt and sugar together and rub half of it into the skin of the salmon. Turn the salmon over and rub the remaining salt and sugar into the flesh and set aside.
Step 3Thinly slice the chilli using the Microplane® slicer and place in a bowl. Finely chop the lemongrass and coriander and add to the chilli. Use the Microplane® fine grater to remove the zest from the lime straight into the bowl and coarsely grate the ginger. Mix everything well together.
Step 4Pour the dark soy sauce and the dark treacle over the fish and scatter the prepared aromats over the salmon too. Wrap the salmon tightly in the cling film and transfer to a freezer bag and seal removing as much air as possible. Leave in the fridge to marinate for at least 24 hours and up to 48 hours.
Step 5Remove the salmon from the bag and unwrap the cling film. Gently remove the aromats with kitchen towel. Place the salmon skin side down onto a chopping board and mix together the ingredients for the dressing. Spread some of the dressing over the salmon and remove the skin with a sharp knife. Slice the fish into thin strips.
Prepare the salad by combining the components in a small bowl. Arrange the salmon on a serving platter and add a spoonful of the lime and ginger marshmallow (see recipe below). Dress the salad with a little oil and arrange next to the salmon. Top the lime and ginger marshmallow with a sprig of micro coriander. Serve immediately
Lime and Ginger Marshmallow (Topping)
Place the sugar, water and grated ginger in a small saucepan and bring to the boil whilst stirring to help the sugar dissolve. When boiling, remove from the heat and cover the pan tightly with cling film. Set aside to infuse for one hour.
Pass the liquid through a sieve into a saucepan and discard the ginger. Bring the liquid back to the boil. Once the syrup has come to the boil, remove the pan from the heat and add the lime juice.
In the meantime, soak the gelatine in a bowl of cold water. When soft, squeeze out the excess water and add into the warm liquid. Whisk to ensure the gelatine has completely dissolved. When the liquid has cooled a little, pour into a flat container and refrigerate to fully set. This will take approximately 3 - 4 hours.
When the jelly has set, transfer to the bowl of a stand mixer fitted with the balloon whisk attachment. Whisk the jelly until it has doubled in size and has become fluffy, resembling beaten egg whites. This may take up to 10 minutes on full speed.
Transfer to a container and refrigerate until ready to use.