Beetroot Blackberry Cured Salmon Recipes

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

Ingredients

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.

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