Put the salmon in a bowl, pour over the
lime juice and leave the salmon to ‘cure’
for 5 mins. Meanwhile, mix all the spices
together with the sugar. Lift the salmon
out of the lime juice and roll in the spices
so it’s completely coated.
Heat grill to high. Grease a baking tray,
then sit the salmon, flesh-side up, on the
tray. Grill for 5 mins, until the salmon
is cooked through and the edges are
starting to blacken. While the salmon
is cooking, gently mix all the salsa
ingredients together with the roughly
chopped coriander. When the fish
is cooked, serve with the salsa, some
rice and the coriander sprigs.