Treacle-Cured Salmon

Can't wait to make this, stolen from Pascal Aussignac's new cookbook.

500 gr skinned/boned salmon fillet
250 gr coarse sea salt
5 tblsp black treacle

1. sprinkle fish with salt and let chill 2-3 hours in a shallow dish
2. drain, pat dry, cut into 2 cm cubes
3. mix with treacle, marinate 10 minutes, strain again
4. put fish on tray and flash grill for a minute or until charred
5. serve skewered