Sqirl's Beet Cured Salmon Recipe

This is not just for bagels. We like to enjoy it all on its own, or with some Scandinavian rye and creme fraiche. Makes 1 side of salmon (about 1lb 10oz/740g)

Ingredients:
2 red beets (8oz/225 g)
1 cup (140g) coarse sea salt or kosher salt
1/2 (100g) cup sugar
1 (2.5cm) inch piece of ginger, peeled and chopped
Grated zest of 1 lemon
1/2 bunch fresh dill
2 teaspoons dill seeds
2 teaspoons coriander seeds
2 teaspoons whole black peppercorns
4 allspice berries
4 juniper berries
Pinch of ground cinnamon
1 whole skin-on side of salmon (about 2 lbs/910g total)

Instructions:
Peel the beets, chop them into pieces, then pulverize in the bowl of a food processor fitted with a metal blade. Add the salt, sugar, ginger, lemon zest, fresh dill, dill seeds, coriander, peppercorns, allspice, juniper, and cinnamon. Process to combine.

Place the salmon skin-side down on a rimmed baking sheet. Use your fingers to feel for and remove any pin bones. Take about half the beet cure and press it into the salmon, covering the top completely but getting most of the cure on the thickest part of the fish. Cover with a large piece of plastic wrap, then flip the salmon over and press the remaining beet cure into the other side. Wrap the fish tightly in the plastic, then set another baking sheet on top of the salmon and weigh it down with a couple cans of tomatoes or something similar. Pop the whole thing in the fridge and let cure for 24 hours, until the salmon feels firm but not rock hard and not mushy, either. While it cures, the salmon will lose some water weight and the liquid might pool in the baking sheet. Not a huge deal, just something good to know.

Rinse the salmon with cool water, gently brushing off the beet cure, then blot dry.

To slice, hold your knife at a 45-degree angle in relation to the cutting board and cut the salmon into slices as thin as possible, starting at the tail end and moving toward the thicker end, leaving the skin behind.

Beet cured salmon can be stored in the refrigerator for up to 2 weeks.



Found on pg175 of Everything I Want to Eat