Beet Cured Salmon
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 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.
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
Serving: 1gCalories: 203kcalCarbohydrates: 10gProtein: 23gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 62mgSodium: 5320mgPotassium: 681mgFiber: 1gSugar: 8gVitamin A: 61IUVitamin C: 2mgCalcium: 30mgIron: 1mg
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