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Easy Beet Cured Salmon Recipe

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Want to add a touch of gourmet to your next meal? This Beet Cured Salmon recipe is just what you need! With its vibrant color and delicate flavor, beet cured salmon is a show-stopping dish that’s surprisingly easy to make at home. Impress your guests with this elegant and delicious appetizer. Let’s cure some salmon!

Why You’ll Love beetroot Cured Salmon

  • Gourmet Presentation: Beet Cured Salmon is visually striking with its vibrant pink color, making it a show-stopping dish for any occasion.
  • Delicate and Flavorful: The beet cure enhances the flavor of the salmon, adding a subtle sweetness and earthy undertones that complement the fish perfectly.
  • Homemade Goodness: Making your own beet cured salmon allows you to control the ingredients and customize the flavor, ensuring a fresh and delicious result.

Recipe Ingredients

  • Fresh Salmon Fillet: Fresh, skinless, and boneless for easy curing.
  • Grated Beets: Adds vibrant color and natural sweetness to the salmon.
  • Rock Salt: Helps cure the salmon by drawing out moisture.
  • Powdered Sugar: Balances the saltiness with a touch of sweetness.
  • Horseradish: Adds a subtle spicy kick to the cure.
  • Coriander Seeds: Provides a warm, citrusy flavor to the salmon.
  • White Pepper: Adds a mild, earthy heat to the cure.
  • Dried Herbs: Infuses the salmon with aromatic flavors.
Beet Cured Salmon Ingredients.

How To Make Beet Cured Salmon

Here are the simple steps for curing salmon with beets naturally.

Step One: Prepare the Beet Mixture

Combine all the ingredients for the beet mixture in a blender: beets, horseradish, salt, powdered sugar, and spices.

Step Two: Blend Until Smooth

Blend the mixture until it reaches a smooth and homogeneous consistency.

Step Three: Line the Container

Line a plastic food container or a deep bowl with cling film to prepare for layering.

Step Four: Layer the Ingredients

Pour the beetroot mixture into the lined container, smoothing it out evenly. Lay salmon flesh, skin side up, on top of the curing mixture and press it down gently.

Step Five: Refrigerate for 48 Hours

Cover with cling film or plastic wrap and allow the salmon to cure in the refrigerator for 48 hours to develop flavor and texture.

Step Six: Remove and Rinse

After 48 hours, take out the cured fish, unwrap salmon, discard the beet mixture, rinse the fish thoroughly, and pat it dry with paper towels.

Step Seven: Serve Salmon cured With Beetroot

Thinly slice the Beetroot Cured Salmon as desired and enjoy.

Expert Tips

  • Quality Salmon Selection: Opt for high-quality, sashimi-grade salmon to ensure the best texture and flavor in your beet cured salmon.
  • Patience is Key: Allow the salmon to cure for the recommended time to develop depth of flavor and desired texture.

Substitutions

  • Fennel Instead of Horseradish: Swap horseradish with finely chopped fennel for a milder, anise-like flavor. Fennel complements the cured salmon with a delicate herbaceous note, enhancing the overall taste profile.

Variations

  • Lemon Zest and Herb Smoked Salmon: Add lemon zest and fresh dill to the curing mixture for a fragrant, citrusy twist.
  • Spicy Salmon Gravlax: Use kosher salt, lemon zest and a dash of cayenne pepper in the curing mix to create a spicy cured salmon gravlax.

How To Store Cured Salmon

So how long does cured salmon last?

  • Refrigerate: Store any leftover Beet Cured Salmon in an airtight container in the refrigerator for up to 2-3 days.
  • Freeze: You can freeze cured salmon for up to 2 months.
  • Thaw: Defrost the salmon in the refrigerator overnight or at room temperature. For faster thawing, run under cool water until completely thawed.

If you love this recipe then be sure to check out our tasty recipe for Beetroot Ravioli With Goat Cheese.

What To Serve With Beetroot Cured Salmon

  • Korean Cucumber Salad: A refreshing cucumber salad complements the rich flavors of the beet cured salmon.
  • Roasted Baby Potatoes: Crispy roasted baby potatoes with garlic and rosemary add a hearty and savory side dish.
  • Steamed Asparagus: Tender steamed asparagus with a drizzle of olive oil and a sprinkle of sea salt provides a fresh and vibrant contrast to the salmon. You could also serve with Grilled or Air Fried Asparagus.
  • Crusty Bread: Slices of crusty bread or baguette offer a perfect vehicle for enjoying the salmon, either on its own or with a smear of cream cheese.
  • Pickled Vegetables: A variety of pickled vegetables, such as carrots, radishes, and red onions, add a tangy and crunchy element to the meal.

FAQ’S

What Is Cured Salmon?

Cured salmon is salmon that has been preserved and flavored through a curing process, which typically involves the use of salt, sugar, and sometimes other seasonings and herbs.

How Long Should You Cure Salmon

We like to cure our salmon for 48 to get the best texture and taste.

beet cured salmon

Beet Cured Salmon

Yield: 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Additional Time: 2 days
Total Time: 2 days 15 minutes

This fantastic recipe for beet cured salmon is simple to follow and tastes absolutely delicious.

Ingredients

  • 1 lb salmon fillet (skinless, boneless)
  • 1 cup grated beets
  • 3 tbsp rock salt
  • 3 tbsp powdered sugar
  • 2 tsp horseradish
  • 1 tsp coriander
  • 1/3 tsp white pepper
  • 1/2 tsp dried herbs

Instructions

  1. Combine all the ingredients for the beet mixture in a blender: beets, horseradish, salt, powdered sugar, and spices.
  2. Blend the mixture until it reaches a smooth and homogeneous consistency.
  3. Line a plastic food container or a deep bowl with cling film to prepare for layering.
  4. Pour the beetroot mixture into the lined container, smoothing it out evenly. Lay salmon flesh, skin side up, on top of the curing mixture and press it down gently.
  5. Cover with cling film or plastic wrap and allow the salmon to cure in the refrigerator for 48 hours to develop flavor and texture.
  6. After 48 hours, take out the cured fish, unwrap salmon, discard the beet mixture, rinse the fish thoroughly, and pat it dry with paper towels.
  7. Thinly slice the Beetroot Cured salmon as desired and enjoy.

Notes

  • Quality Salmon Selection: Opt for high-quality, sashimi-grade salmon to ensure the best texture and flavor in your beet cured salmon.
  • Patience is Key: Allow the salmon to cure for the recommended time to develop depth of flavor and the desired texture.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 278Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 71mgSodium: 5345mgCarbohydrates: 11gFiber: 1gSugar: 9gProtein: 26g

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