Colorful Beet-Cured Salmon
A vibrant and flavorful beet-cured salmon that is perfect for seafood appetizers or holiday dishes.
Equipment
- 1 grater for beets
- 1 plastic wrap
- 1 sharp knife for slicing
Ingredients
Cure Mixture
- 2 medium beets grated
- 1/4 cup kosher salt
- 1/4 cup sugar
- 1/4 cup fresh dill chopped
Salmon
- 2 lbs fresh salmon fillet skin on
Instructions
Preparation
- In a bowl, combine grated beets, salt, sugar, and dill to form the cure mixture.
- Place the salmon fillet on plastic wrap. Spread the beet cure evenly over the salmon, ensuring full coverage.
- Wrap the salmon tightly in plastic wrap, place it in a dish, and refrigerate for 48 to 72 hours.
Serving
- Unwrap the salmon and rinse off the beet mixture under cold water. Pat dry with paper towels.
- Using a sharp knife, slice the salmon thinly at an angle. Arrange the slices on a serving platter.
Storage
- Place leftover salmon in an airtight container and refrigerate for up to 5 days.
Notes
Pro Tips: Ensure the salmon is fully covered with the cure mixture for even flavor and color.
Ingredient Substitutions: You can substitute dill with other fresh herbs like parsley or cilantro for a different flavor profile.
How to Serve: Serve chilled with crackers or bagels, and garnish with fresh herbs.
Storage & Freshness: Store in the refrigerator and consume within 5 days for optimal freshness.
Make-Ahead Tips: Prepare a few days in advance to allow the flavors to develop fully.
Ingredient Substitutions: You can substitute dill with other fresh herbs like parsley or cilantro for a different flavor profile.
How to Serve: Serve chilled with crackers or bagels, and garnish with fresh herbs.
Storage & Freshness: Store in the refrigerator and consume within 5 days for optimal freshness.
Make-Ahead Tips: Prepare a few days in advance to allow the flavors to develop fully.