Beet-Cured Salmon

By BobLongo

Ingredients

• 8 Servings
• 2 teaspoons black peppercorns
• 2 teaspoons coriander seeds
• 2 teaspoons dill seeds
• 4 allspice berries
• 4 juniper berries
• 1 cup kosher salt
• ½ cup sugar
• 1 teaspoon finely grated lemon zest
• 1 2-pound skin-on, boneless salmon fillet
• 2 medium beets, trimmed, coarsely grated
• 1 bunch small dill, chopped
• 1 1-inch piece ginger, peeled, coarsely grated

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Step 1 Toast peppercorns, coriander and dill seeds, allspice, and juniper berries in a dry small skillet over medium heat, tossing often, until very fragrant, about 4 minutes. Let cool, then finely grind in spice mill or with mortar and pestle. Transfer to a small bowl and mix in salt, sugar, and lemon zest.
Step 2 Lay salmon, skin side down, on a large sheet of parchment paper set on a large, rimmed baking sheet. Pack spice cure on both sides of fish, pressing to adhere. Toss beets, chopped dill, and ginger in a medium bowl to combine, pack onto both sides of fish. Fold sides of parchment over salmon, then wrap tightly in plastic. Set another baking sheet on top of salmon and weight with three 28-oz. cans or the equivalent in cookbooks or other things you have in your kitchen. Chill 2 days.
Step 3 Unwrap salmon and wipe off aromatics and cure (do not rinse). Thinly slice to serve.
Step 4 Do Ahead: Salmon can be cured 3 days ahead. Rewrap after wiping off aromatics and cure and chill.

Nutrition Per Serving
Calories (kcal) 300
Fat (g) 15
Saturated Fat (g) 3.5
Cholesterol (mg) 60
Carbohydrates (g) 15
Dietary Fiber (g) 1
Total Sugars (g) 14
Protein (g) 24
Sodium (mg) 750