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!
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If you love Salmon be sure to check out our salmon based recipes for Cucumber Rolls with Cream Cheese And Smoked Salmon, Creamy Tuscan Salmon With Sundried Tomatoes and Gravlax Salmon With Dill.
Why This Recipe Works
- 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.
🥘 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.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Not a horseradish fan? Swap it for finely chopped fennel! It brings a mild, herby, anise-like flavor that pairs beautifully with cured salmon.
- Love a citrusy kick? Add lemon zest and fresh dill to the curing mix for a bright, fragrant twist.
- Spice things up! Mix kosher salt, lemon zest, and a dash of cayenne into the cure for a bold, fiery gravlax.
🔪How To Make Beet Cured Salmon
Here are the simple steps for curing salmon with beets naturally.
Step One: Combine all the ingredients for the beet mixture in a blender: beets, horseradish, salt, powdered sugar, and spices.
Step Two: Blend the mixture until it reaches a smooth and homogeneous consistency.
Step Three: Line a plastic food container or a deep bowl with cling film to prepare for layering.
Step Four: Cover with cling film or plastic wrap and allow the salmon to cure in the refrigerator. 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. Thinly slice the Beetroot Cured Salmon as desired and enjoy.
If you love this recipe then be sure to check out our tasty recipe for Beetroot Ravioli With Goat Cheese.
👩🍳 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.
💭 FAQs
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.
We like to cure our salmon for 48 hours to get the best texture and taste.
Store any leftover Beet Cured Salmon in an airtight container in the refrigerator for up to 2-3 days.
Yes, place in an airtight ziplock bag or container and freeze for up to 2 months.
🧂Serving Suggestions
Here are some of the best sides to serve with Beet 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.
- Pickled Vegetables: A variety of pickled vegetables, such as carrots, radishes, and red onions, add a tangy and crunchy element to the meal.
🍽 Related Recipes
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Beet Cured Salmon
Ingredients
- 1 lb Salmon Fillet skinless, boneless
- 1 cup Grated Beets
- 3 tablespoon Rock Salt
- 3 tablespoon Powdered Sugar
- 2 teaspoon Horseradish
- 1 teaspoon Coriander
- ⅓ teaspoon White Pepper
- ½ teaspoon Dried Herbs
Instructions
- Combine all the ingredients for the beet mixture in a blender: beets, horseradish, salt, powdered sugar, and spices.
- Blend the mixture until it reaches a smooth and homogeneous consistency.
- Line a plastic food container or a deep bowl with cling film to prepare for layering.
- 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.
- Cover with cling film or plastic wrap and allow the salmon to cure in the refrigerator for 48 hours to develop flavor and texture.
- 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.
- Thinly slice the Beetroot Cured salmon as desired and enjoy.
