Beet Cured Salmon

Food styling and recipe development by Claire Vredevoogd

Beet Cured Salmon

INGREDIENTS:
1 tbsp	pink peppercorns
1 tbsp	black peppercorns
2 tsp	coriander seeds
2 tsp	dill seeds
2	bay leaves
1 lb	red beets
1 cup	fresh dill, coarsely chopped
1 tbsp	lemon zest
1 tbsp	orange zest
3/4 cup	granulated sugar
1 1/2 cups	Morton kosher salt
1	3-lb. salmon filet
TO SERVE:
	toast, bread, or bagels
	capers
	red onion, thinly sliced
	fresh dill fronds
	lemon slices
	whipped goat cheese

Instructions

In a small dry skillet over medium heat, toast pink and black peppercorns, coriander, dill seeds, and bay leaves. Toast spices until very fragrant, about 4 minutes, tossing often to prevent scorching. Transfer to a plate to cool, then finely grind using a mortar and pestle, spice mill, or coffee grinder.

Scrub and peel the red beets. Using a box grater, coarsely grate beets into a medium-sized mixing bowl. Add the fresh dill, ground spices, lemon zest, orange zest, sugar, and salt to the grated beets and toss to combine.

Spread 3/4 cup of the beet mixture on a nonreactive (ceramic or glass) pan. Place the salmon, skin side down, on top of the beet mixture. Cover the fillet with the rest of the beet mixture, then tightly wrap the entire pan with plastic wrap. Place another pan on top, and weight down with a heavy skillet, three 28-oz. cans, or any other heavy object that you have on hand. Move fish to the refrigerator and chill for three days.

After the fish has been allowed to cure, remove weights and plastic wrap. With gloved hands, remove and discard the curing mixture.

Slice salmon thinly, and serve with toast and garnishes.

Serves 12