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From Falling Cloudberries by Tessa Kiros (my recipe book of choice). Apparently this actually works with most kinds of fish but the recipe states salmon. This works best as a starter and needs to be made around half a day ahead of when you need it. You don't cook it but instead the salmon sort of cooks itself in the lime marinade. Not yet tried.
- Shred the salmon into smallish sized pieces and place in a wide, non-metallic bowl.
- Pour the lime juice, chilli, corriander, cumin and garlic over the fish and season with salt & pepper.
- Take the grated ginger and firmly squeeze the juice over the salmon. Discard the pulp.
- Mix well (but gently), cover with cling film and refrigerate for a minimum of 4 hours before serving.