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🍽️ Cured Salmon with Beetroot Cure

107 kcal · 30 min · 4 servings

Cured Salmon with Beetroot Cure Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the salmon fillet under running water.
  2. 2. Pat the salmon completely dry with kitchen paper.
  3. 3. Take the beetroot out of the pack and drain it.
  4. 4. Cut the beetroot into coarse cubes.
  5. 5. Wash the lemon under hot water.
  6. 6. Grate about one teaspoon of fine lemon zest.
  7. 7. Put the beetroot cubes into a tall container.
  8. 8. Add the lemon zest.
  9. 9. Pour in two tablespoons of water.
  10. 10. Blend the mixture until smooth.
  11. 11. Stir raw cane sugar into the mixture.
  12. 12. Add sea salt.
  13. 13. Season the mixture with pepper.
  14. 14. Place the salmon fillet into a baking dish.
  15. 15. Make sure the skin side is facing downwards.
  16. 16. Spread the beetroot mixture evenly over the salmon.
  17. 17. Ensure the salmon is completely covered.
  18. 18. Wrap the dish completely in cling film.
  19. 19. Take a second baking dish.
  20. 20. Place it on top of the covered dish to weigh it down.
  21. 21. Place the dish in the refrigerator.
  22. 22. Let the salmon rest for about 24 hours.
  23. 23. Take the dish out of the refrigerator.
  24. 24. Remove the cling film from the salmon.
  25. 25. Rinse the salmon under cold, running water.
  26. 26. Pat the salmon dry.
  27. 27. Slice the salmon into thin slices.
  28. 28. Distribute the slices onto plates.
  29. 29. Serve the salmon.

Nutrition per serving