Skip to main content

Beet and Aquavit-Cured Salmon


I have cured salmon before, but one day when we were at a robotics competition I saw someone curing salmon with beets. Sorry! No one was curing salmon at the robotics competition, but staying in a hotel is the only time I can watch the Food Network since we don't have any television stations at home! 

Now I can't remember who it was or what show it was on, but I loved the resulting color. So, I decided to give it a try myself. I simply adapted a previous salmon curing recipe that I love.


Ingredients

  • 1 C coarse sea salt
  • 1 C raw turbinado sugar
  • 1 t ground black pepper
  • 1 organic beet, finely grated
  • 3 springs fresh thyme
  • aquavit (a Scandinavian alcohol flavored with caraway seeds and star anise)
  • 2 pieces of wild-caught salmon, well matched in size and shape, if possible


Procedure
Mix the salt, sugar, pepper, and beets together. Divide into thirds. Spoon a third of the mixture onto a piece of plastic wrap and place one of the salmon pieces on top of it, skin-side down. Drizzle the salmon with aquavit and place fresh thyme on the fish. Mound another third of the salt-sugar-beet mixture onto the fish and place the other fillet on top. Finish by spooning the remaining salt-sugar-beet mixture over the top.

Wrap the salmon tightly with the plastic wrap. And place it in a glass container because it will weep through the duration of the curing process. Every twelve hours, flip the salmon. Do this for 2 to 3 days. The longer you let it cure, the more firm the fish will be.

Before serving, rinse the salt-sugar off with aquavit and cut as thinly as possible.


I served slices of the cured salmon on our salad for Thanksgiving: salad greens, thin slices of radish, raw corn kernels, pomegranate arils, blue cheese, and the salmon. It was colorfully festive and I can't wait to make another batch.

Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa