Remove the Regal Salmon from the fridge and allow to rest at room temperature for 10 minutes, before trimming the sides neatly. Lay the salmon in a large ceramic or glass dish, skin side down.

To make the marinade, mix together the brown sugar, mint leaves, white rum, chillies and salt in a small jug or bowl. Pour the marinade over the salmon, spread evenly, cover with plastic wrap and allow to marinate for at least 20 minutes.

Meanwhile, prepare the horseradish cream and salad. Mix together the horseradish paste with cider vinegar, lemon juice, Worcestershire sauce, and sugar. Stir in the thickened cream and mix to a smooth sauce. Cover and set aside in the fridge. 

Slice the courgettes into very thin rounds using a sharp knife or mandolin. Arrange on a large flat platter. Heat a pot of water until boiling and quickly blanch the peas, for 1-2 minutes, then refresh in cold water. Drain well.

Arrange the peas, snow peas, pea tendrils and wild rocket leaves on top of the courgette pieces.

Mix together the lemon juice, oil, shallot and Dijon mustard in a small jar or jug. Season to taste with salt and freshly ground black pepper. Pour over the salad. Garnish with plenty of pecorino or parmesan shavings.

To barbecue the marinated salmon, heat a large barbecue grill plate until medium hot. Place a piece of baking paper on a large piece of aluminium foil that has been folded in half. Place the marinated salmon fillet on top of the baking paper, and then transfer the foil, paper and salmon layers to the grill plate.

Place the cover down on a large barbecue, or cover the salmon with another roasting dish or layer of tin foil. Cook for 25-30 minutes, until the flesh has just turned opaque. Transfer to serving platter and accompany with horseradish cream and the courgette salad.