beet cured salmon

A visually stunning beet cured salmon recipe seasoned with freshly ground spices and ginger that’s deceptively simple to make and exceptionally marvelous to look at and eat!

Beet Cured Salmon

pink peppercorns

mustard seeds

fennel seeds

coriander seeds

juniper berries

salt

sugar

lemon zest (finely grated)

salmon

beet (raw, trimmed and coarsley grated)

ginger (peeled, coarsley grated)

Toast all spices (peppercorn, coriander, mustard seed, and fennel seed) in a dry skillet over medium heat, consistently tossing until very fragrant, about 4 minutes. Let spices cool then finely grind with a mortar and pestle or with a coffee grinder. 

Transfer spices to a small bowl and mix in with salt, sugar and lemon zest. 

Toss beets and ginger in a bowl to combine. 

Lay salmon, cut skin side off down, on a large sheet of parchment paper set on a large rimmed baking sheet. Have your spice mixture, beet mixture, and plastic wrap near by because things are about to get real messy. 

Pack spice cure on both sides of fish, pressing to adhere. Then pack the beet mixture on both sides, also pressing to adhere. Fold sides of parchment over salmon, then wrap tightly in plastic. Set another baking sheet on top of salmon and weight down with cans, cast iron skillets, or anything heavy you have on hand. Chill at least 2 days and up to 5.

Unwrap salmon and wipe off everything aromitcs and cure that will easily come off (with a the back of a spoon/knife/spatula/your hand but don&#039;t rinse! Thinly slice to serve.

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Top 1 beet cured salmon recipes from across the web

The most viewed beet cured salmon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Beet Cured Salmon

The most viewed beet cured salmon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine