2 x 6oz salmon fillets, skinned
2 tbsp organic sugar
2 tbsp sea salt
1 tsp coconut oil
1 lemon wedge
Mix the sea salt and sugar together and sprinkle over the salmon. Cover and refrigerate for up to 12 hours to allow the salmon to cure. If you want a stronger flavour, then you can cure the salmon for up to 24 hours.
Preheat the oven to 200ºC/400ºF/gas 6.
Remove from the fridge and rinse thoroughly under cold water. Pat dry with kitchen paper.
Brush the salmon with a little coconut oil, heat a non-stick pan and fry the salmon until crispy and golden brown.
Transfer the salmon to a baking sheet and put into the oven for 8-10 minutes until just cooked.
Serve with a crispy green salad and enjoy!
* Once cooked can be kept in the fridge and eaten within 4-5 days.