Grab some fresh limes from the tree for this deliciously fresh and vibrant cured salmon dish.

Recipe and Styling Natalie Homan | Photograph Brendan Homan

Lime cured salmon with coconut and sweet & sour lime
serves 4-6 as a starter

1 tsp coriander seeds, dry toasted
½ cup coarse sea salt
½ cup caster sugar
1 lime, zest & juice
400g salmon fillet, skin off
100ml coconut milk
⅓ cup mixed coriander & mint leaves
¼ cup flaked coconut, toasted

for sweet & sour lime
½ cup caster sugar
¼ cup white vinegar
2 tsp coriander seeds
2 limes, peeled & segmented
1 shallot, finely sliced

To make the curing mix, bruise the coriander seeds in a mortar and pestle, place in a small bowl with the salt, sugar and lime zest and mix well. Overlap two large pieces of clingfilm on the kitchen bench. Pour a third of the curing mix onto the clingfilm and place the salmon on top.

Pour the remaining curing mix over the salmon and pat down to encase the fish. Wrap tightly with the clingfilm, place in a shallow container and refrigerate for 12 hours. Scrape off the curing mix, rinse the salmon under running water and pat dry with paper towel. Store in a sealed container in the refrigerator for up to three days.

For sweet & sour lime, place sugar, vinegar, coriander seeds and ¼ cup water into a small saucepan. Bring to the boil over med/high heat. Place lime segments and shallot slices into a small bowl and pour over the hot pickling liquid. Set aside to cool. Drain the sweet & sour lime. Place coconut milk into a small bowl and stir through lime juice.

To serve, thinly slice the salmon and arrange onto a serving plate. Drizzle with the coconut milk and lime mix. Scatter over the sweet & sour lime and garnish with the herbs and toasted coconut.

This recipe first appeared in the July 2022 issue of SALIFE magazine.