BEET- AND HORSERADISH-CURED SALMON
This is a good first foray into curing because the process is simple and relatively quick and the reward considerable. Thanks to the beets, the color on the outside of the salmon is a deep, rich fuchsia. And don't be afraid to use fresh horseradish if you can find it; just be careful.
Provided by Ian Fisher
Categories project, main course
Time P3DT30m
Yield 12 servings
Number Of Ingredients 7
Steps:
- If using fresh horseradish, peel, cut into chunks and process in a food processor, using the steel blade. Do not grate it by hand; the fumes will be overpowering. Drape the food processor with a damp towel and carefully crack the lid, under the towel, to absorb the fumes.
- Remove pin bones from salmon and set aside. In a large stainless steel or glass bowl, combine horseradish and remaining ingredients, wearing gloves to avoid turning your hands purple.
- Choose a nonreactive pan that is just large enough to hold the salmon fillet or line a pan with plastic wrap. Drizzle a little of the beet mixture on pan and place the salmon, skin-side down, on top. Cover the flesh with remaining beet mixture, making it thinner on tail and belly section and thicker everywhere else.
- Cover with plastic wrap, place another pan on top, and weight with cans. Cure in refrigerator for 3 days.
- Gently scrape off beet mixture and discard. Cut salmon in thin slices and serve. Whole fillet, well wrapped in plastic, will last 1 week refrigerated.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 5 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 251 milligrams, Sugar 24 grams
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John Lynch
[email protected]A must-try!
Dilfa Sabith
[email protected]5 stars!
fortnite HD
[email protected]This recipe is a keeper!
Queen Johnson
[email protected]I will definitely be making this again.
Alfred Knez
[email protected]Delicious!
Jeff Yuo
[email protected]This salmon was easy to make and turned out great! I served it with a dill sauce and some roasted vegetables.
Rajesh dhakal
[email protected]I found this recipe to be a bit too salty for my taste. I would recommend using less salt in the curing mixture.
Mr Basi
[email protected]This is a great recipe for a special occasion. The salmon is beautiful and delicious, and the beet and horseradish flavors are unique and festive.
Pubg Emotes
[email protected]I've never been a fan of cured salmon, but this recipe changed my mind. The beet and horseradish flavors were subtle but noticeable, and the salmon was incredibly tender.
Md Hido
[email protected]This beet and horseradish cured salmon was a delightful surprise! The flavors were perfectly balanced, with the sweetness of the beets complementing the sharpness of the horseradish. The salmon was also incredibly moist and flaky.