Beet Cured Salmon
A marvelously magenta beet-a-licious cured salmon! Deceptively simple to make and exceptionally delicious to eat!
Servings: 6
Ingredients
- 2 teaspoons pink peppercorns
- 2 teaspoons mustard seeds
- 2 teaspoons fennel seeds
- 2 teaspoons coriander seeds
- 4 juniper berries
- 1/3 cup kosher salt Diamond Crystal
- 1/4 cup sugar
- 1 teaspoon lemon zest finely grated
- 1 1-lb boneless salmon fillet cleaned
- 1 medium beet raw, trimmed and coarsley grated
- 1 1-inch piece of ginger peeled, coarsley grated
Instructions
- Toast all spices (peppercorn, coriander, mustard seed, and fennel seed) in a dry skillet over medium heat, consistently tossing until very fragrant, about 4 minutes. Let spices cool then finely grind with a mortar and pestle or with a coffee grinder.
- Transfer spices to a small bowl and mix in with salt, sugar and lemon zest.
- Toss beets and ginger in a bowl to combine.
- Lay salmon, cut skin off side off down, on a large sheet of parchment paper set on a large rimmed baking sheet. Have your spice mixture, beet mixture, and plastic wrap near by because things are about to get real messy.
- Pack spice cure on both sides of fish, pressing to adhere. Then pack the beet-ginger mixture on both sides, also pressing to adhere. Fold sides of parchment over salmon, then wrap tightly in plastic. Set another baking sheet on top of salmon and weight down with cans, cast iron skillets, or anything heavy you have on hand. Chill at least 2 days and up to 5.
- Unwrap salmon and wipe off aromatics and cure (but don't rinse!). Thinly slice to serve.
Notes
- When possible, buy wild salmon!
- For most flavorful results, use whole spices and grind them up yourself!
- If you have a mortar and pestle, now is the time to use it. If you don’t, a coffee grinder works too!
- To save time and elbow grease by using your food processor to shred the beets and ginger.
- Cut the salmon skin off to get the marvelous magenta color over the entire exterior of the fillet.
- Practice patience! The salmon needs at least 2 days to cure properly in the fridge.
- Get creative with weights. Anything heavy works.