1. Score the skin of the salmon with long shallow cuts across the fillet
2. Mix the Essential Cuisine Aromatic Stock Base with the salt, sugar, pepper, lime juice and zest
3. Roll out a length of clingfilm and lay the salmon fillet, skin side down, on top
4. Pack the cure onto the flesh of the salmon, making sure all of the salmon is covered
5. Wrap tightly in the clingfilm and place in a shallow tray with a weighted tray on top
6. Place in the fridge and turn every 12 hours so that the cure penetrates both sides of the fillet, through the scored skin side aswell as the flesh side
7. The salmon should be cured fully after 2-3 days depending on the thickness of the fillet, the flesh should be firm to the touch
8. Remove the salmon from the cure and wipe dry
9. Brush the Essential Cuisine Lobster Glace onto the flesh side, this acts as an adhesive to hold the coriander in place
10. Sprinkle the coriander evenly on top and wrap in fresh clingfilm, place in the fridge until required
11. Serve by slicing the flesh thinly on the slant, leaving the skin behind intact
12. Serve with a dressing of your choice, such as a fresh mango and lime crème fraiche