Beet Cured Salmon Gravlax Recipes
GRAVADLAX
A firm favourite from my travels, this beautiful, delicate dish sums up everything I love about Swedish food: it's elegant, clean and fresh, it looks incredible and is a doddle to make. You'll be so proud when you see the finished result.
Provided by Jamie Oliver
Categories Seafood Recipes Seafood Christmas Salmon
Time 20m
Yield 10
Number Of Ingredients 8
Steps:
- Peel and trim the beets and place in a food processor with the salt, sugar, vodka and dill.
- Finely grate in the lemon zest, add the horseradish, finely grating it if fresh, then blitz until combined.
- Rub a little mixture on to the salmon skin, then place the salmon on a large tray, skin side down, and pat the remaining mixture all over it so that the flesh is completely covered.
- Cover the tray tightly with clingfilm. Pop a weight on top to help pack everything down evenly, then put the whole thing into the fridge for 36 hours. Please use your instincts here - if you have a particularly chunky side of salmon you may want to leave it for up to 48 hours to allow for proper penetration.
- Once cured, unwrap the fish, then, holding the fillet in place, pour the juices down the sink and rub away all the salty topping (it's messy, so you might want to wear gloves).
- Pat the fillet dry with kitchen paper, then tightly wrap in clingfilm (sometimes I like to cover the salmon with freshly picked dill before wrapping, for bonus flavour). Put back into the fridge until needed, where it will keep happily for up to 2 weeks.
- To serve, use a long sharp knife to slice the salmon thinly at an angle and, as the knife touches the skin each time, kink it off, lifting away the salmon.
- Arrange the slices on a board or platter as you go. Delicious with a simple salad and good wholemeal sourdough, as part of a seafood platter, served up at a party or even as part of a festive brekkie spread.
Nutrition Facts : Calories 128 calories, Fat 7.1 g fat, SaturatedFat 1.5 g saturated fat, Protein 15.5 g protein, Carbohydrate 0.4 g carbohydrate, Sugar 0.4 g sugar, Sodium 0.9 g salt, Fiber 0.1 g fibre
BEET-CURED SALMON GRAVLAX
Making salmon gravlax at home is a fun weekend project, and with very little effort, you can produce some gorgeous results that will amaze even your hardest-to-impress foodie friend. I've always done this with the traditional fresh dill sprigs, but after enjoying a beet-stained version at Plaj in San Francisco, I decided to try my hand. And, also stain my hand.
Provided by Chef John
Categories Seafood Fish Salmon
Time P2DT6h20m
Yield 4
Number Of Ingredients 5
Steps:
- Stir kosher salt, sugar, and cayenne together in a bowl.
- Line a dish with cheesecloth or a clean kitchen towel. Sprinkle 1/3 of the salt-sugar mixture over the bottom. Place salmon skin side-down in the dish. Grate beet over the salmon and spread evenly to cover. Sprinkle the remaining salt-sugar mixture on top, varying the amount according to the thickness of each section.
- Fold cheesecloth over the salmon and cover the top with plastic wrap. Wrap a brick in aluminum foil and place on top of the salmon. Let cure in the refrigerator until salmon is firm to the touch and translucent when sliced, about 36 hours. You can carefully unwrap, and poke to test, and then rewrap, and let cure longer if need be.
- Transfer salmon to a paper towel-lined plate. Scrape off the grated beet. Cover with plastic wrap and refrigerate, about 18 hours more. Slice salmon thinly at a 45-degree angle, gliding knife back and forth and turning it up and away from the skin.
Nutrition Facts : Calories 158.5 calories, Carbohydrate 14.1 g, Cholesterol 33.2 mg, Fat 6.1 g, Fiber 0.5 g, Protein 11.5 g, SaturatedFat 1.2 g, Sodium 5739 mg, Sugar 13.6 g
BEET-CURED LOX
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
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.
More about "beet cured salmon gravlax recipes"
BEETROOT GRAVADLAX | FISH RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 6Total Time 30 minsCategory MainsCalories 452 per serving
- This recipe may sound like a lot of work, but curing your own salmon is much easier than you think.
- You do need to plan ahead, as the flavours need about two days to sink into the salmon properly, but it’s worth the wait.
- You’ll only spend about 20 minutes doing the actual curing, and you’ll end up with a delicate pink gravadlax which tastes impressive.
- Although curing is easy, it is important to follow the measurements, so try to get a side of salmon as close as possible to the weight I’ve suggested here.
BEET-CURED SALMON RECIPE | BON APPéTIT
From bonappetit.com
5/5 (1)Estimated Reading Time 1 minServings 8
- 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.
- Do Ahead: Salmon can be cured 3 days ahead. Rewrap after wiping off aromatics and cure and chill.
BEET-CURED SALMON GRAVLAX - CHATELAINE
From chatelaine.com
3.1/5 (10)Category RecipesServings 15Total Time 30 mins
BEET-CURED GRAVLAX RECIPE - FOOD REPUBLIC
From foodrepublic.com
Servings 14Estimated Reading Time 3 mins
BEET-CURED GRAVLAX RECIPE | GOOP
From goop.com
Servings 6-8Category Breakfast Recipes
- Place 1 of the salmon fillets skin side up on a clean work surface. Cover evenly with salt mixture, then add the leafy ends of the dill. Next, layer on the grated beets.
- Place plastic wrap tightly on top of the coated salmon. Flip it over, using the plastic to keep the salt and seasonings in place. Repeat the coating on the other side.
- Lay the second piece of salmon skin side down on the same work surface. Cover evenly with the salt mixture, then dill, then beats. Place the second piece of salmon directly on top of the first piece, seasoned side down. Season the exposed skin side. Fold the plastic wrap tightly around the sandwiched fillets, leaving the side ends open (this allows for juices to escape while curing).
BEETROOT CURED SALMON (GIN OR VODKA) | RECIPETIN EATS
From recipetineats.com
5/5 (16)Category StarterCuisine NordicCalories 136 per serving
- 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.
- Line container: Use a container into which the salmon fits snugly, but flat (Note 3). Line with two large pieces of cling wrap, overlapping one horizontally and one vertically, like a cross (so it will wrap salmon completely).
- Place salmon in beetroot: Spread beetroot mixture on the cling wrap inside the container. Lay salmon on top, flesh side down. Press down lightly but not too firm – flesh should be fully in contact with beetroot, not base of container.
- 48-hour cure: Wrap up securely with the cling wrap, cover with lid (or seal container with more cling wrap). Refrigerate 48 hours (do not turn).
BEET-CURED SALMON GRAVLAX WITH HORSERADISH - DEL'S …
From delscookingtwist.com
4.5/5 (2)Category SavoryCuisine Swedish RecipesTotal Time 15 mins
- Mix together sugar, salt and white pepper and spread this mixture over the salmon (on the sides also), skin-side down.
- Turn back the salmon again and distribute dill and freshly grated horseradish on top of the salt/sugar marinade.
- Peel and roughly grate the raw beetroots, using gloves to avoid coloring your hands in pink, and cover the salmon with a huge layer of grated beetroot.
- Place the salmon into a plastic bag, tie back and place it into a shallow dish with the skin side on top.
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From thefeedfeed.com
3.5/5 (162)Servings 12
- Toast peppercorns, cumin seeds and fennel seeds in a dry small skillet over medium heat until very fragrant, about 5 minutes. Let cool, then finely grind with mortar and pestle. Transfer to a small bowl and mix in salt, sugar, citrus zest and grated beets.
- Lay salmon, skin side down, on cheesecloth (or plastic wrap) set on a large rimmed baking sheet . Pack spice cure on both sides of fish, pressing to adhere. Bring up the sides of the cheesecloth and wrap them snugly around the fish. Once tightly wrapped, arrange the fillet, flesh-side up, on the rack. Rest a slightly smaller rimmed baking sheet or other flat, rimmed vessel on top of the fish. Place salmon in the refrigerator for at least 2 days, or up to 5 days then wrap tightly in plastic.
BEET AND GIN CURED SALMON RECIPE • BEYOND MERE SUSTENANCE
From beyondmeresustenance.com
5/5 (5)Total Time 72 hrs 30 minsCategory Breakfast | Brunch | LunchCalories 229 per serving
- To a blender or processor, add beet, celery, and onion. Puree until smooth. Press through a fine-mesh sieve.
BEET CURED SALMON - WAVES IN THE KITCHEN
From wavesinthekitchen.com
5/5 (4)Category Appetizer, Side DishCuisine CalifornianTotal Time 48 hrs
- 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.
- 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.
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5/5
- In a medium bowl, whisk the sugar and 1/2 cup of salt with the vodka and the citrus zest and juice until the sugar dissolves. Place the salmon, skin side down, in a glass or ceramic dish lined with a large sheet of plastic wrap. Spread the sugar-citrus mixture evenly on the fish, then pat the beets on top. Wrap tightly in the plastic. Top with a plate and a few heavy cans to weigh it down. Refrigerate until the fish feels firm and looks cured in the center, 2 to 3 days. The sides of the fillet will have the strongest flavor and driest texture.
- In a medium bowl, whisk the mayonnaise with the Dijon, dill and horseradish until smooth. Stir in the celery root and season with salt.
- Rinse the cured salmon and pat dry. Slice very thinly across the grain and serve with the remoulade and rye bread.
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Servings 12Total Time 3 mins
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