Here it is; a simple twist on a beloved recipe! BEET CURED SALMON. This is a perfect “make-ahead” recipe: salt it, put it in the fridge for 24-48 hours and you’ve got a delicious appetizer!
This of course is optional but here I have some coriander and rosemary seeds, they really go well with fish. This is the part where you can add your own special touch by adding your own spice preferences.Combine 1 cup KOSHER salt and 1 cup sugar, add spices, add orange zest. You can substitute kosher salt with rock or sea salt. Also, just use any citrus you have in your fridge for the zest.I grated 2 small beets and added them to the salt-sugar mixture. Mix until it forms a paste. When you’re buying your salmon make sure it has as flat of a surface as it can have. If you can, try buying the center chunks and not the tails. Make sure there are no bones in the salmon. usually they can take them out for you at the store.
Now rinse and pat dry your salmon. Leave the skin on. Cut off any excess fat.
Find a dish that will hold your salmon and have room for the juices to hang. Now cover your salmon with the mixture, cover with a lid or plastic wrap and pop it in the fridge for 24-48 hours. Some people recommend draining the juices every couple hours but I don’t think that’s necessary. It should be ready after a day but if you want it saltier leave it in longer. You’ll know it’s ready when it feels firmer than before. Trust me, you will know. But if you doubt that it’s ready it doesn’t hurt to leave it in for longer, it’ll just get saltier, that’s probably the only thing to watch out for.
Wash off the mixture with cold water and gently pat dry. You’re all done! Isn’t that sooooo easy!? Now cut and serve with your favorite bread. I love this with that Ukrainian style Rye bread or basically any bread, as long as it has my fish on top! Perfecto!
Perfect on toast, in salads, or in sandwiches!
- 1 lbs Fresh salmon
- 1 cup Kosher salt
- 1 cup Granulated sugar
- 2 cups Beets *grated
- Citrus zest
- Spices *coriander, rosemary
- Dill weed *chopped
Mix salt, sugar, and grated beets.
Place salmon in a container with skin facing down and rub in the mixture all over the salmon. Tightly cover the container with a lid or with plastic wrap.
Put in fridge for 24-48 hours. Take it out and it should feel firmer. Slice and serve immediately or store in fridge for up to 2 days. Enjoy!