Beet Cured Salmon Gravlax Recipes

BEET- AND HORSERADISH-CURED SALMON

Beet- and Horseradish-Cured Salmon image

This is a good first foray into curing because the process is simple and relatively quick and the reward considerable. Thanks to the beets, the color on the outside of the salmon is a deep, rich fuchsia. And don't be afraid to use fresh horseradish if you can find it; just be careful.

Provided by Ian Fisher

Categories project, main course

Time P3DT30m

Yield 12 servings

Number Of Ingredients 7

Ingredients

6 ounces horseradish, grated fresh, or prepared, well drained
1 salmon fillet, about 3 pounds, skin on
1 pound red beets, raw, peeled and grated, juice included
1 large bunch fresh dill, roughly chopped
1/2 cup plus 2 tablespoons/5 ounces granulated sugar
1 cup plus 2 tablespoons/6 ounces kosher salt (See note.)
1/4 cup/1 ounce cracked black pepper

Steps:

If using fresh horseradish, peel, cut into chunks and process in a food processor, using the steel blade. Do not grate it by hand; the fumes will be overpowering. Drape the food processor with a damp towel and carefully crack the lid, under the towel, to absorb the fumes.
Remove pin bones from salmon and set aside. In a large stainless steel or glass bowl, combine horseradish and remaining ingredients, wearing gloves to avoid turning your hands purple.
Choose a nonreactive pan that is just large enough to hold the salmon fillet or line a pan with plastic wrap. Drizzle a little of the beet mixture on pan and place the salmon, skin-side down, on top. Cover the flesh with remaining beet mixture, making it thinner on tail and belly section and thicker everywhere else.
Cover with plastic wrap, place another pan on top, and weight with cans. Cure in refrigerator for 3 days.
Gently scrape off beet mixture and discard. Cut salmon in thin slices and serve. Whole fillet, well wrapped in plastic, will last 1 week refrigerated.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 5 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 251 milligrams, Sugar 24 grams

BEET-CURED SALMON GRAVLAX

Beet-Cured Salmon Gravlax image

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 Salmon Recipes

Time P2DT6h20m

Yield 4

Number Of Ingredients 5

Ingredients

¼ cup kosher salt
¼ cup white sugar
1 pinch cayenne pepper
1 (8 ounce) tail section of fresh salmon with skin on
1 small beet, or as needed

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

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