Serves 4
INGREDIENTS
130 g (42⁄3 oz/1 cup) sea salt
220 g (7¾ oz/1 cup) white sugar
4 tail-end salmon fillets, skin off (about 200 g/7 oz each)
175 g (6 oz/½ cup) honey
2 tablespoons olive oil
120 g (4¼ oz/½ cup) whole-egg mayonnaise
2 tablespoons wasabi paste
METHOD
1 Crush the salt and sugar using a mortar and pestle and then spread half the…
