Coriander and Chili Marinated Salted Cod

Method

Cut the salt cod into serving portions.
Roughly chop the coriander, finely chop the chili, and mix with sunflower oil.
Place the cod fillets in the marinade and leave in the refrigerator for 24 hours.
Grill the cod until it flakes easily, about 3 minutes on each side.

Blanch the tomato by scoring a cross on the top, placing it in boiling water for a couple of minutes, then transferring to ice-cold water. Peel off the skin, remove the seeds, and cut the tomato flesh into dice.
Peel the cucumber, cut it in half, remove the seeds with a spoon, and dice.
Mix the tomato dice with cucumber and oil, and season with salt and pepper.