Beet Cured Salmon

Beet Cured Salmon

Beet Cured Salmon
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Rating: 5
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Prep Time
15 minutes
Cook Time
72 hours
Prep Time
15 minutes
Cook Time
72 hours
Beet Cured Salmon
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time
15 minutes
Cook Time
72 hours
Prep Time
15 minutes
Cook Time
72 hours
Ingredients
  • 1 lb Salmon skinned and deboned
  • 1 Orange zested
  • 1 Lemon zested
  • 1/2 cup sugar
  • 1/2 cup kosher salt
  • 2 sprigs Fresh Tarragon picked, cleaned, and dried
  • 1 sprig Fresh Dill picked, cleaned, and dried
  • 1 Medium beet grated
Servings:
Instructions
  1. Use a deep medium pan or a deep medium size air tight container.
  2. Combine salt and sugar and pat directly onto salmon, completely covering the top and sides
  3. Add the grated beets, again being sure to cover the entire fish. Sprinkle with orange zest, lemon zest, and fresh herbs. Wrap in plastic wrap just tight enough to keep the cure in place or close the top tightly if you're using an air tight container.
  4. Place pan on the bottom shelf of the refrigerator for 72 hours to cure
  5. After the 72 hour curing period, unwrap and rinse the salmon under very cold water. Pat dry with a paper towel.
  6. Using a long, very sharp knife, slice the salmon as thinly as possible and set aside on parchment paper. Wrap and refrigerate or serve. Can be refrigerated for 4-5 days.
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