Beet And Grappa Cured Salmon Recipes

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BEET-CURED SALMON



Beet-Cured Salmon image

Make this recipe your thing. Serve this vibrantly hued cured salmon with an assortment of easily assembled herbs, pickles, seedy breads, and schmears.

Categories     Bon Appétit     Salmon     Beet     Coriander     Dill     Ginger     Fish     Seafood     Breakfast

Yield Serves 8

Number Of Ingredients 14

2 teaspoons black peppercorns
2 teaspoons coriander seeds
2 teaspoons dill seeds
4 allspice berries
4 juniper berries
1 cup kosher salt
1/2 cup sugar
1 teaspoon finely grated lemon zest
1 (2-pound) skin-on, boneless salmon fillet
2 medium beets, trimmed, coarsely grated
1 bunch small dill, chopped
1 (1-inch) piece ginger, peeled, coarsely grated
Special Equipment
A spice mill or a mortar and pestle

Steps:

  • Toast peppercorns, coriander and dill seeds, allspice, and juniper berries in a dry small skillet over medium heat, tossing often, until very fragrant, about 4 minutes. Let cool, then finely grind in spice mill or with mortar and pestle. Transfer to a small bowl and mix in salt, sugar, and lemon zest.
  • Lay salmon, skin side down, on a large sheet of parchment paper set on a large rimmed baking sheet. Pack spice cure on both sides of fish, pressing to adhere. Toss beets, chopped dill, and ginger in a medium bowl to combine; pack onto both sides of fish. Fold sides of parchment over salmon, then wrap tightly in plastic. Set another baking sheet on top of salmon and weight with three 28-oz. cans or the equivalent in cookbooks or other things you have in your kitchen. Chill 2 days.
  • Unwrap salmon and wipe off aromatics and cure (don't rinse). Thinly slice to serve.
  • Do Ahead
  • Salmon can be cured 3 days ahead. Rewrap after wiping off aromatics and cure and chill.

BEET-CURED LOX



Beet-Cured Lox image

A touch of horseradish gives this cured salmon recipe warmth and a bit of bite, while the beets give it earthy sweetness and vibrant color.

Provided by Dianna Daoheung

Categories     Brunch     Fish     Breakfast     Horseradish     Seafood     Salmon     Beet     Dill     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     New York

Yield 6 servings

Number Of Ingredients 6

1 cup freshly grated horseradish
3¾ cups grated beet (about 3 medium beets)
1 cup kosher salt
¼ cup granulated sugar
1½ pounds skin-on salmon filet
1 bunch dill

Steps:

  • Grate beets and horseradish and mix together. Mix salt and sugar then spread generously on salmon filet. Spread beet and horseradish mixture on top of that. Scatter dill sprigs over the top, wrap in plastic wrap and refrigerate until cured, about 3 days.
  • When salmon feels firm, after about 3 days, remove toppings and discard. Gently rinse filet of remaining salt and sugar and pat dry. Slice very thinly to serve.

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  • Make beetroot cure: Place the beetroot, sugar, salt plus the gin cure OR vodka cure ingredients in a food processor. Blitz until pureed like a smoothie – about 15 seconds on high, scraping down the sides as needed.
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