The vibrant color of beetroot always catches my eye at the market, but it wasn’t until a spontaneous dinner gathering that I discovered its true culinary magic. With friends arriving in just a couple of hours, I was in need of a show-stopping appetizer. That's when I decided to give beetroot the spotlight it deserves by curing salmon with its earthy sweetness.
Imagine the visual delight of deep pink slices gleaming on a platter, accentuated by a sprinkling of fresh dill and a squeeze of zesty lemon. This Beetroot Cured Salmon is more than just a stunning dish; it’s a simple yet impressive recipe that can elevate any meal, fit for both cozy family dinners and festive occasions alike.
If you’ve grown tired of the same old fast food options or are eager to enjoy homemade flavors that won’t leave you fatigued in the kitchen, this recipe is your answer. Just a few ingredients and a little waiting time will reward you with a delicacy that’s bursting with flavor and fresh appeal. Let's dive into this exceptional preparation that’s sure to impress!
Why You'll Love This Beetroot Cured Salmon
- This Beetroot Cured Salmon is incredibly easy to make, requiring just a handful of ingredients and minimal hands-on time.
- You'll be amazed at the vibrant color and unique flavor that beetroot imparts, transforming ordinary salmon into an extraordinary dish.
- Its versatility makes it perfect for a variety of occasions, whether you're hosting a dinner party or enjoying a quiet family meal.
- The stunning presentation of this dish not only delights the eyes but also guarantees to impress your guests and leave them asking for the recipe.
- Furthermore, you'll appreciate how this dish can be prepared in advance, saving you precious time when entertaining.
Beetroot Cured Salmon Ingredients
• Here’s everything you need!
For the Salmon
- 1.5-2 lb salmon fillet (skin on) – Look for the freshest salmon to fully enjoy the vibrant flavors.
- 1 cup beetroot (grated) – This gives the salmon a beautiful color and earthy sweetness.
- 0.5 cup kosher salt – The salt is essential for curing and enhancing flavor.
- 0.5 cup granulated sugar – Balances out the salt for a harmonious taste.
- 1 tablespoon black pepper (cracked) – Adds a mild spice that complements the salmon beautifully.
- 1 lemon zest – Brightens the dish with a zesty kick that freshens every bite.
- 1 bunch fresh dill (chopped) – A must-have garnish that pairs perfectly with the cured salmon.
With these Beetroot Cured Salmon ingredients at hand, you’re on your way to creating a dish that will delight both the eyes and the palate!
How to Make Beetroot Cured Salmon
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Mix ingredients. In a large bowl, combine the grated beetroot, kosher salt, granulated sugar, cracked black pepper, and lemon zest. Stir well until blended into a vibrant mixture.
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Coat the salmon. Place the salmon fillet in a baking dish or on a large piece of plastic wrap. Evenly spread the beetroot cure over the salmon, ensuring it’s thoroughly covered for optimal flavor.
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Wrap tightly. If using plastic wrap, wrap the salmon tightly, ensuring the cure mixture is in contact with every part of the fish. If using a dish, cover it with a lid or plastic wrap.
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Refrigerate. Place the wrapped salmon in the refrigerator under a light weight, such as a plate with cans on top. Let it cure for 36–48 hours, turning it once halfway through to promote even curing.
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Rinse and slice. Once cured, carefully remove the salmon from the wrapping and rinse it under cold water to wash off excess cure. Pat it dry with a paper towel, then slice thinly against the grain.
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Serve chilled. Arrange the sliced salmon on a platter and garnish with fresh dill. It’s best enjoyed chilled, perhaps with a drizzle of lemon juice to enhance its natural flavors.
Optional: Serve with crispy bread or crackers for a delightful crunch.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Beetroot Cured Salmon slices are the perfect dish for meal prep enthusiasts! You can prepare the beetroot cure and coat the salmon up to 24 hours in advance, allowing the flavors to blend beautifully while reducing your last-minute kitchen efforts. To maintain the quality, wrap the coated salmon tightly in plastic wrap and refrigerate it under a light weight for 36–48 hours; just remember to turn it once during this period. When you're ready to serve, simply rinse the cured salmon under cold water, pat it dry, and slice it thinly against the grain. This way, you will have a show-stopping appetizer that tastes just as delicious even after being prepped ahead!
What to Serve with Beetroot Cured Salmon?
Elevate your dining experience with delightful accompaniments that beautifully enhance the flavors of this stunning dish.
- Crispy Crostini: A crunchy base for the salmon, these give a satisfying texture contrast and make every bite delightful.
- Cucumber Salad: Light and refreshing, the coolness of cucumbers balances the richness of the salmon and adds a crisp bite. Toss with lemon juice and dill for a fragrant touch.
- Creamy Avocado Toast: The smooth creaminess of avocado pairs perfectly with the sharpness of the cured salmon, creating a harmonious blend of flavors.
- Pickled Red Onions: Their tangy flavor cuts through the richness of the salmon, adding a burst of brightness that elevates every mouthful.
- Herbed Quinoa: A nutrient-packed side that offers a nutty flavor and fluffy texture, creating a wholesome meal that complements the salmon beautifully.
- Sparkling White Wine: Effervescent and crisp, it enhances the dish’s flavors and adds an elegant touch, making every bite feel like a special occasion.
- Lemon-Dill Sauce: A simple drizzle of this tangy sauce rounds out the flavors, adding an extra pop of freshness to the sliced salmon.
- Seasonal Fruit Platter: Sweet fruits like berries or citrus provide a lovely contrast to the savory salmon, making a refreshing addition that brightens your plate.
Beetroot Cured Salmon Variations
Feel free to get creative with this recipe and make it your own with these delicious twists!
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Citrus Burst: Add orange zest along with the lemon for a delightful citrus medley that brightens the flavors beautifully.
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Herb-Infused: Replace dill with fresh basil or chives to give the salmon a unique herbal twist that adds depth.
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Spicy Kick: Incorporate a pinch of cayenne pepper into the cure for a subtle heat that contrasts splendidly with the sweetness of the beetroot.
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Maple Sweetness: Swap granulated sugar for maple syrup to infuse a rich, caramel note that complements the cured salmon perfectly.
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Smoky Flavor: Use smoked sea salt in place of kosher salt for a hint of smokiness that takes the flavor profile to new heights.
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Vegetarian Option: For a plant-based twist, try curing thin slices of watermelon instead of salmon, using the same beetroot cure for a fun appetizer.
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Nutty Crunch: Serve with a sprinkle of toasted walnuts or hazelnuts on top for added texture and an earthy finish that elevates each bite.
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Pickled Delight: Add a layer of pickled red onions on the serving platter for an extra burst of tangy flavor and a beautiful pop of color!
How to Store and Freeze Beetroot Cured Salmon
Fridge: Store your Beetroot Cured Salmon in an airtight container for up to 3 days, ensuring it stays fresh and flavorful.
Freezer: For longer storage, wrap the cured salmon tightly in plastic wrap and then place it in a freezer bag. It can be frozen for up to 2 months.
Thawing: When ready to enjoy, thaw in the fridge overnight before slicing and serving chilled for best texture.
Serving: Always serve cold, and consider drizzling with fresh lemon juice just before serving to enhance the vibrant flavors.
Chef's Helpful Tips
- For Beetroot Cured Salmon, be sure to use the freshest salmon available, as this will enhance the dish's flavor and texture.
- When mixing the cure, ensure the ingredients are well blended to achieve a uniform coating on the salmon.
- Always wrap the salmon tightly so that the cure is in close contact, which will lead to even curing throughout the fillet.
- Remember to check the curing process at the 36-hour mark, as you can adjust the time according to your taste preference for saltiness and texture.
Beetroot Cured Salmon Recipe FAQs
How do I select the best salmon fillet for curing?
Absolutely! When selecting salmon, look for a fillet that is bright in color and has a fresh ocean scent. The skin should be intact and shiny, and avoid any fillets with dark spots or an off-putting smell, as these can indicate lower quality. I often choose wild-caught salmon for its superior taste.
How should I store any leftover Beetroot Cured Salmon?
Store your leftover Beetroot Cured Salmon in an airtight container in the refrigerator. It will remain fresh for up to 3 days. To ensure maximum flavor and quality, keep it tightly sealed and consume it as soon as possible.
Can I freeze Beetroot Cured Salmon?
Yes, you can freeze it! Wrap the cured salmon tightly in plastic wrap, ensuring there are no air pockets. Then, place it in a freezer bag or an airtight container to prevent freezer burn. It can stay frozen for up to 2 months. When you're ready to enjoy it, simply thaw it in the refrigerator overnight before slicing.
What should I do if my salmon is too salty after curing?
If you find your Beetroot Cured Salmon is too salty, don’t worry—this can happen sometimes! Simply rinse it under cold water after the curing process to remove excess salt. Pat it dry with paper towels. If desired, you can also soak it in a mixture of water and lemon juice for about 15-20 minutes; this will help balance the flavors.
Is Beetroot Cured Salmon safe for pets?
It's best to avoid giving cured salmon to pets, especially cats and dogs, as the salt content can be harmful to them. Additionally, some pets may have allergies or sensitivities to fish, so it’s safer to stick to their regular pet food.
How can I ensure my cured salmon is evenly cured throughout?
To achieve an even cure, tightly wrap the salmon fillet after coating it with the beetroot mixture and place a light weight on top, such as a plate with cans. Make sure to turn the salmon halfway through the curing time (around 18 hours) to promote an even distribution of the cure. This method will yield a perfectly cured piece of salmon with balanced flavors.
Beetroot Cured Salmon
Ingredients
Equipment
Method
- In a large bowl, combine the grated beetroot, kosher salt, granulated sugar, cracked black pepper, and lemon zest. Stir until blended.
- Place the salmon fillet in a baking dish or on plastic wrap. Spread the beetroot cure evenly over the salmon.
- Wrap the salmon tightly using plastic wrap or cover it with a lid.
- Refrigerate under a light weight for 36-48 hours, turning once halfway through.
- After curing, rinse the salmon under cold water and pat dry with a paper towel. Slice thinly.
- Arrange the sliced salmon on a platter, garnish with fresh dill, and serve chilled.
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