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Beet Cured Salmon (Extra Easy) Recipe

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4 from 2 reviews

This easy and stunning beet cured salmon recipe offers a beautifully vibrant and flavorful way to prepare salmon. The beets not only add a natural sweetness and color but also enhance the texture by curing the fish. Perfect for a show-stopping brunch centerpiece or elegant appetizer, this recipe requires minimal prep and a 24-48 hour curing time to develop its unique flavor.

Ingredients

Ingredients

  • 2 lb salmon filet, skin on, pin bones removed
  • 2 medium raw beets, peeled and grated
  • ½ cup kosher salt
  • ½ cup sugar
  • 1 tbsp black pepper, freshly ground
  • 1 lemon, zested
  • ½ cup fresh dill, chopped

Instructions

  1. Prepare the curing mixture: In a large bowl, combine the grated beets, kosher salt, sugar, freshly ground black pepper, lemon zest, and chopped fresh dill. Mix thoroughly until all ingredients are well distributed.
  2. Layer the curing mixture and salmon: Line a dish with plastic wrap. Spread half of the beet mixture evenly inside the dish. Place the salmon filet skin-side down on top of the mixture. Cover the salmon completely with the remaining beet mixture, pressing it gently to ensure full coverage.
  3. Wrap and refrigerate: Tightly cover the salmon and beet mixture with plastic wrap. Place a light weight on top of the wrapped salmon to ensure good contact between the cure and the fish. Refrigerate for 24 to 48 hours, flipping the salmon halfway through the curing time to ensure even curing.
  4. Clean and slice: After curing, remove the salmon from the refrigerator and unwrap it. Scrape off the beet mixture gently using a knife or spoon. Lightly rinse the salmon under cold water to remove any residual cure. Pat the salmon dry thoroughly with paper towels.
  5. Serve: To serve, slice the salmon thinly against the grain. The cured salmon is best enjoyed fresh, as a centerpiece for brunch or as a flavorful appetizer with accompaniments like rye bread, cream cheese, or fresh herbs.

Notes

  • Ensure the salmon filet is fresh and high quality for the best results.
  • The curing time can be adjusted between 24 to 48 hours depending on how firm and cured you prefer the salmon.
  • Use a light weight such as a small plate or foil-wrapped brick to press the salmon during curing.
  • Store any leftovers wrapped tightly and refrigerated, and consume within 2-3 days.
  • The beet mixture provides both flavor and vibrant color, but you can omit it if you prefer a traditional gravlax style cure.

Find it online: https://recipesbyliza.com/beet-cured-salmon-extra-easy-recipe/