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BEET CURED SALMON

Beet Cured Salmon

Prep Time 20 minutes
Total Time 20 minutes
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Servings

6 Servings

Ingredients

  • 1   3 - 4 pound whole salmon fillet, sliced in half lengthwise
  • 4 medium raw beets about 1 pound, grated
  • ¾ cup sugar
  • ½ cup coarse kosher salt
  • ⅓ cup freshly grated horseradish
  • 1 cup loosely-packed dill optional

Instructions

  • Mix the grated beets, sugar, salt, horseradish and dill (optional) together.
  • Place a bit of the mixture on a very large piece of plastic wrap. 
  • Place one half of the salmon, skin-side down on the plastic wrap.
  • Spread half of the beet mixture on top.
  • Top salmon with second half, skin side up/flesh side down. 
  • Top with remaining beet mixture.
  • Wrap salmon with plastic wrap.
  • Place salmon in pan and place an additional heavy-weight pan directly on top of it. (Use weights for added reinforcement.) Refrigerate for at least 5 days.
  • After five days, wash the beet mixture off the salmon and keep covered in the refrigerator until ready to serve.
  • Recipe published in JOY of KOSHER with Jamie Geller Magazine Spring 2013 SUBSCRIBE NOW
  • magazine cover pesach 2013