30 coriander leaves, finely chopped
1 fennel bulb, finely sliced (using a mandolin if possible)
150ml/5fl oz lime juice (about 5 limes)
110g/4oz baby salad leaves
1 tbsp lime zest
20²µ/¾ caster sugar
2 tbsp rock salt
250g/9oz organic salmon fillet, skinned
75ml/3fl oz pink grapefruit juice