There’s something truly enchanting about the vibrant colors of beetroot and the richness of salmon that can transform a simple meal into a gourmet experience. As I stood in my kitchen, the earthy scent of fresh beets filled the air, coaxing my taste buds to imagine the delightful flavors awaiting me. After a long week of takeout and rushed meals, I craved something special yet uncomplicated—this Beetroot Cured Salmon became my culinary savior.
With just a handful of wholesome ingredients, this dish offers a stylish touch that’s perfect for entertaining or just treating yourself. The sweet and tangy notes of the orange zest combined with the warm spice of coriander create a mouthwatering flavor profile, while the vibrant beetroot adds a stunning hue to the salmon. Even better? This recipe takes minimal effort and a touch of patience, making it an ideal choice for any home cook looking to elevate their dining experience. Grab your ingredients, and let’s make something extraordinary!
Why is Beetroot Cured Salmon a must-try?
Vibrant colors: This dish is a feast for the eyes, showcasing the deep reds of beets against the pink salmon.
Unique flavor: The sweet beetroot paired with zesty orange and aromatic coriander creates an unexpected yet delightful taste experience.
Effortless elegance: Impress guests without hours in the kitchen—prep takes just 10 minutes!
Perfect for any occasion: Serve it as an appetizer, or elevate your brunch spread with this stunning dish.
Health-conscious: Packed with nutrients, this recipe is a smart indulgence for the body and soul.
Ready to spice things up? Try making it today and discover why everyone’s raving about this dish!
Beetroot Cured Salmon Ingredients
For the Cure
- Medium-Sized Beetroots – 2, chopped and pulverized to infuse your salmon with a delightful color and flavor.
- Salt – 1 mug (kosher or sea), essential for the curing process to draw moisture from the salmon and enhance its texture.
- White Sugar – 1 teaspoon, balancing the saltiness and boosting the sweetness of the beets.
- Toasted Coriander Seeds – 2 tablespoons, adding a warm, nutty aroma that perfectly complements the salmon.
- Orange Zest – 2 tablespoons, providing a bright, zesty note that lifts the flavor profile.
- Black Pepper – 1 teaspoon, introducing a subtle heat that rounds out the overall taste experience.
For the Salmon
- Entire Side of Salmon – 1 (wild Alaskan), delivering rich, buttery flavor that pairs beautifully with the beetroot cure.
This Beetroot Cured Salmon will bring a burst of flavor and color to your table. Enjoy the art of curing!
How to Make Beetroot Cured Salmon
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Combine the crushed salt, white sugar, and coriander seeds in a bowl. Mix them evenly to ensure that every bite of salmon receives the perfect blend of flavors.
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Shred the beetroot using a grater and incorporate it into the salt mixture. This will give your cure its beautiful color and earthy flavor, creating an incredible foundation for the salmon.
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Grate the orange zest finely and add it to the beetroot mixture. The zest will add a refreshing citrus touch that brightens the overall taste, making each bite a delightful experience.
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Season with black pepper and stir everything together. Set this mixture aside; it’s essential for forming that delicious flavor profile that will transform your salmon.
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Lay the entire side of salmon in a baking dish. Generously top it with the vibrant beetroot mixture, ensuring even coverage for maximum flavor infusion.
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Cover the baking dish tightly and let the salmon cure in the refrigerator overnight. This step allows the salt to draw out moisture, firming up the salmon and infusing it with the beetroot flavor.
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Remove the salmon from the mixture the following day and rinse it under fresh water to wash away any excess salt. Pat it dry with paper towels to prepare for the final presentation.
Optional: Serve with a sprinkle of fresh dill or a squeeze of lemon for added brightness.
Exact quantities are listed in the recipe card below.
What to Serve with Beetroot Cured Salmon?
Elevate your dining experience with vibrant pairings that perfectly complement the rich and earthy notes of this delightful dish.
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Creamy Avocado Toast: The creamy richness of avocado provides a lovely contrast to the cured salmon’s texture, creating a satisfying bite that bursts with flavor.
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Crisp Cucumber Salad: Fresh cucumbers, dressed simply with lemon and a pinch of salt, add a refreshing crunch that brightens the dish.
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Toasted Rye Bread: Serve the salmon on thin slices of rye for a rustic, nutty flavor that enhances the sweetness of the beets.
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Roasted Asparagus: The slight char and earthy taste of asparagus pair beautifully, adding color to your plate and a touch of elegance.
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Sparkling Wine: A glass of bubbly elevates the experience, catering to both the salty and sweet notes in the dish while making any occasion feel celebratory.
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Herbed Cream Cheese Spread: Slather this on your rye bread beneath the salmon for a creamy layer that enhances each bite, all while introducing herbal freshness.
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Pickled Red Onions: These vibrant, tangy toppings offer a delightful zing that cuts through the richness of the salmon, making each taste exciting.
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Lemon Sorbet: For a light, refreshing dessert, serve lemon sorbet to cleanse the palate and leave a zesty finish that harmonizes beautifully with the flavors of the meal.
Beetroot Cured Salmon Variations
Feel free to take this delightful dish to new heights by getting creative with these flavorful tweaks!
- Dairy-Free: Swap traditional cream cheese for cashew cream spread for a rich yet plant-based option.
- Herb-Infused: Add fresh dill or parsley into the beetroot mixture to enhance the flavors with a garden-fresh twist.
- Smoky Touch: Introduce a sprinkle of smoked sea salt instead of kosher salt for a unique smoky flavor.
- Spicy Kick: Incorporate a pinch of cayenne pepper into the beetroot mixture for a subtle, warm heat.
- Citrus Variety: Replace orange zest with lemon or lime zest for a different zesty character that brightens the dish.
- Nutty Crunch: Top the finished salmon with chopped pistachios for added texture and a delightful nutty flavor. This will create an exciting contrast among the tender salmon and vibrant beets.
- Fruit Infusion: Add thin slices of cucumber or radish as a garnish on your serving platter for a fresh, crunchy element.
- Different Beets: Experiment with golden beets instead of red for a milder flavor and a visually stunning presentation. The golden hue will transform your dish while remaining equally delicious.
Make Ahead Options
These Beetroot Cured Salmon are perfect for busy home cooks looking to save time without sacrificing flavor! You can easily prepare the curing mixture (beetroots, salt, sugar, coriander seeds, orange zest, and black pepper) up to 3 days in advance, storing it in the refrigerator. When you’re ready to cure the salmon, simply lay it in a baking dish and generously cover it with the prepped mixture; this will allow the flavors to meld beautifully. After curing overnight, remember to rinse and pat the salmon dry just before serving. This ensures your dish remains just as delicious, allowing you to enjoy gourmet results with minimal last-minute effort!
Expert Tips for Beetroot Cured Salmon
- Quality Salmon: Choose a fresh, wild Alaskan salmon for the best flavor and texture. Farmed salmon may be less flavorful and can have a different texture.
- Even Coating: Ensure the beetroot mixture evenly covers the salmon; this maximizes flavor infusion throughout the entire piece, making every bite a treat.
- Curing Time: Patience is key! Allow the salmon to cure for a full 24 hours to achieve the best flavor and texture. Rushing this step can result in a soggier salmon.
- Taste Test: After the curing process, taste a small piece to determine if you’d like it to cure longer for a saltier flavor. Remember, every sauna has its own unique flavor!
- Serving Style: Try serving this Beetroot Cured Salmon on a charcuterie board or on thinly sliced rye bread with cream cheese for an elegant bite-sized treat.
How to Store and Freeze Beetroot Cured Salmon
Fridge: Store your Beetroot Cured Salmon wrapped tightly in plastic wrap or an airtight container for up to 3 days to maintain its vibrant flavor and texture.
Freezer: For longer storage, freeze the cured salmon wrapped securely in plastic wrap and then in aluminum foil. It can be kept for up to 2 months without losing its quality.
Thawing: When ready to enjoy, thaw the salmon in the fridge overnight for the best results. Avoid thawing at room temperature to maintain taste and texture.
Reheating: If you prefer your cured salmon warm, gently warm it in a low oven (about 275°F) for a few minutes, but be careful not to overheat, as it’s best served cold.
Beetroot Cured Salmon Recipe FAQs
How do I choose the right beetroots for this recipe?
Absolutely! Look for medium-sized beetroots that are firm and smooth, without any dark spots or soft spots. The ideal beetroots will have a vibrant, deep color; this ensures maximum flavor and visual impact for your Beetroot Cured Salmon.
How should I store Beetroot Cured Salmon once it’s made?
For best results, wrap your Beetroot Cured Salmon tightly in plastic wrap or an airtight container. You can store it in the refrigerator for up to 3 days. Make sure it’s well-sealed to keep out moisture and preserve its delightful flavors.
Can I freeze Beetroot Cured Salmon?
Very! To freeze your cured salmon, first wrap it securely in plastic wrap, then wrap it again in aluminum foil or place it in a freezer-safe bag. This method helps to prevent freezer burn and can keep it fresh for up to 2 months. When you’re ready to use it, simply thaw it in the refrigerator overnight for the best texture and flavor.
What should I do if my salmon turns out too salty?
If you find your Beetroot Cured Salmon is on the salty side after curing, don’t worry! Rinse the salmon under cold water thoroughly to remove excess salt, then pat it dry with paper towels. You can also slice it thinner to balance the saltiness when serving.
Are there any dietary considerations for this recipe?
Absolutely! This recipe is gluten-free and can easily cater to several dietary needs. However, if you have allergies to fish or specific ingredients like coriander, be sure to substitute accordingly. You can use a different type of cured meat for a similar texture, or even experiment with tofu for a plant-based version. Just keep in mind the curing time may vary!
Beetroot Cured Salmon: A Vibrant Twist on Tradition
Ingredients
Equipment
Method
- Combine the crushed salt, white sugar, and coriander seeds in a bowl. Mix them evenly.
- Shred the beetroot using a grater and incorporate it into the salt mixture.
- Grate the orange zest finely and add it to the beetroot mixture.
- Season with black pepper and stir everything together.
- Lay the entire side of salmon in a baking dish and top it with the beetroot mixture.
- Cover the baking dish tightly and let the salmon cure in the refrigerator overnight.
- Remove the salmon from the mixture the following day and rinse it under fresh water.