Beet Cured Salmon
Curing your own salmon is easier than you'd think! This beet cured salmon is the perfect addition to your brunch spread- Just as pretty as it is delicious!
Ingredients
- 1 Pound fresh salmon
- 2 fresh beets
- ½ Teaspoon prepared horseradish
- 1 Teaspoon lemon zest
- ½ Cup kosher salt
- ½ Cup granulated sugar
- 1 Bunch fresh dill
- 1 Glug vodka
Instructions
- In a blender, pulse beets, horseradish, and lemon zest until mostly smooth (it doesn't have to be perfect).
- Mix salt and sugar in a bowl.
- Place a long piece of plastic wrap in the bottom of a baking dish and place the salmon (skin side down) on top.
- Pour a glug of vodka over the salmon and rub it over the flesh.
- Pack the salt/sugar mixture onto the salmon making sure to cover all sides and edges. Next, pack the beet mixture over the salmon making sure to cover all sides and edges as well. Spread the bunch of dill over the salmon.
- Wrap salmon tightly in plastic wrap and tuck one end under. The other end should be left slightly open, so the juices from the fish can drain out.
- Stack your second baking dish on top of the wrapped salmon and weigh it down with cans. Place the salmon in the refrigerator.
- After one day, check on the salmon and pour off any liquid that has accumulated in the pan, then put it back in the refrigerator for one more day.
- When the salmon is ready (it should be pretty firm with a little give), gently rinse it under water to remove the beet/salt mixture, then pat dry with a paper towel.
- Thinly slice and serve!
Tried this recipe?Let us know how it was!