Beetroot Cured Salmon
Edible SLO
June 10, 2024
medium
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Ingredients
Adjust Servings
| 2 medium-sized beets, peeled and grated | |
| ¼ cup coarse sea salt | |
| ¼ cup granulated sugar | |
| 1 tablespoon black peppercorn, crushed | |
| Zest of 1 lemon | |
| 1 pound fresh salmon filets, skin on Fresh dill, for garnish |
Directions
1.
Step 1
Combine in bowl grated beets, sea salt, sugar, crushed peppercorns and lemon zest. Mix well to create curing mixture. Place large piece of plastic wrap on clean surface. Spread half the curing mixture on plastic wrap, creating a bed for salmon.
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2.
Step 2
Lay salmon filets, skin side down, atop curing mixture. Make sure filets are evenly spaced and not touching each other. Completely cover top and sides of salmon with remaining curing mixture. Wrap salmon tightly with plastic wrap, ensuring there are no air pockets. Place wrapped salmon in large dish or baking sheet to catch any liquid that may seep out during curing. Place a weight like a heavy can or plate on top of wrapped salmon to help to press salmon and aid in curing process. Transfer dish to refrigerator and let salmon cure for 48 hours. Longer curing increases firmness and flavor.
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3.
Step 3
After curing time has passed, unwrap salmon and rinse off curing mixture under cold water. Pat salmon dry with paper towels. Slice salmon thinly against the grain, removing skin if desired. Garnish with fresh dill.
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Notes
Curing: This process involves preserving meat, fish or vegetables by adding salt, sugar or other preserving agents to inhibit the growth of bacteria and to extend the shelf life of food, also adding flavor and texture.
