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Ingredients:

• 1 salmon fillet
• 200 g fresh chopped ginger
• 300 g brown sugar
• 50 ml virgin olive oil
• 1 teaspoon ground cumin
• 3 medium sized mandarin (zests and juice)
• 250 g coarse salt
• 25 g pink peppercorn

Methods:

• In a large pan, place the whole salmon fillet skin off.
• Cut slight incisions on the upper half of the salmon using a cutting knife in a squared pattern of 1/2 inch wide in length and width.  Be careful not to cut too deep in the flesh.
• Soak the salmon with the olive oil and the mandarin juice.
• Then cover with the ginger and mandarin zests.
• Afterwards, add the brown sugar, ground cumin and pink peppercorns ending with a topping of coarse salt all over the salmon fillet.
• Leave in the refrigerator for at least 8 hours.
• Make sure you get a firm texture and caramelized appearance.
• Rinse with cold water to remove the exceeding marinade.
• Cut the candied salmon in squared shapes following the previous incisions.
• In a bowl, add a little brown sugar, mandarin juice and pink peppercorn over the squared pieces.
• Serve the candied salmon with crispy lettuce with a lemon and coriander dressing.

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