Imagine slicing into jewel-toned salmon, bursting with the subtle kiss of gin or vodka and the earthy sweetness of beetroot.
This isn't just cured salmon; it's an experience.
Ready to unlock the surprisingly simple secrets to creating this vibrant, flavor-packed delicacy at home?
Getting Started: Ingredients and Prep
To kick things off, you'll need some key ingredients for the base cure–I'm talking 1 kg/2 lb of fresh salmon (skin on, please!), 400g/14 oz of raw, diced beetroot, 1 cup of kosher salt (not the iodized stuff), and 2/3 cup of white sugar. It's gonna be great, I promise!
Now, fancy some extra flavor? I've got two options that make it pop! For a vodka twist, grab 4 tsp each of caraway, white peppercorn, and coriander seeds, plus 5 1/2 tbsp of vodka. Don't worry, you can ditch it if you want!
Or, go gin-tastic with 4 tsp each of black peppercorns, juniper berries, and coriander seeds, plus 5 1/2 tbsp of gin. Feel free to omit–your choice! Either way, you're gonna love this, I know it!
Step-by-Step Curing Instructions
Once you've prepped your ingredients, let's explore into the fun world of curing! First, I make the beetroot cure – just toss the beetroot, sugar, salt, and your chosen booze into a food processor. Blitz it until it's like a smoothie!
Next, I line a container with cling wrap – think of it like wrapping a present. Now, spread that beetroot mixture on the cling wrap, place the salmon on top (flesh side down), and press lightly. Think of it as tucking it in for a good night's – or rather, 48-hour – rest!
Wrap it up securely, slap on a lid, and refrigerate for two days. After its spa treatment, rinse off the beetroot, and pat it dry. I recommend letting it rest overnight in an airtight container. This helps the salt spread evenly. Easy peasy!
Serving Suggestions
Now, for the best part–serving! I usually plate the whole, uncut salmon on a board. I love to sprinkle fried capers and fresh dill. You could even accompany it with a simple sauce made from heavy cream and lemon, like you might serve with baked salmon.
Next, let's talk bread. I like dark rye, super thin, like 3mm or ⅛". Give it a brush with oil and crisp it in the oven–about 8 minutes at 180°C/350°F, turning halfway.
Don't forget the horseradish cream! It's just sour cream, fresh horseradish (3 tbsp finely grated), a pinch of salt (¼ tsp), lemon zest (¼ tsp), and chopped dill (1 tsp). Mix 'em up for smooth creamy goodness!
For serving, slice thinly to the skin, then angle your knife! That's how you get those perfect, delicate slivers without the skin. Slather that crispy bread with horseradish cream, top with salmon and capers and dill!
Tips for Success
I've done this recipe more times than I can count, so let me give you some pointers to guarantee you nail it every time. Get the freshest salmon you can find – seriously, don't skimp on this! If it smells funky, just say no. You'll be amazed at how easy this Asian glazed salmon recipe is to follow. Don't use table salt – cooking or kosher salt, remember? Iodized salt is also a no-go! The beetroot should be diced pretty small. Large chunks are just not going to blend well. If you want smaller batch of salmon, don't worry – just adjust the recipe, but make sure all sides of the salmon are covered.
When you are ready to serve this cured salmon, cut the slices as thinly as possible. I mean, tissue-paper thin if you can manage it. Now, go ahead and impress everyone with your fancy cured salmon skills!
Recipe Notes
To guarantee you have an awesome experience, let's chat about a few recipe notes! First, make sure your salmon is super fresh – ask your fishmonger; they'll know.
Cooking or kosher salt is a must – table salt makes it too salty, and iodized salt might turn it brown. Yuck! The right container is key too; snug, but flat, is the magic word.
Resting it overnight? Seriously ups the game! The flavors even out, and it slices like a dream. Alcohol is optional – gin or vodka adds a fancy touch, but water works too.
For smaller batches, scale the recipe, but bump up the salt, sugar, and flavors by 50% – gotta make sure it's covered! And that sauce? Get creative! It's the cherry on top!
Short Recipe Version
Beetroot Cured Salmon with Gin or Vodka
Prep time: 20 minutes
Cook time: Overnight curing
Serving size: 6-8
Ingredients:
- 1 lb Salmon fillet, skin on
- 1 cup Beetroot, grated
- 1/4 cup Gin or Vodka
- 1/4 cup Salt
- 1/4 cup Sugar
- 1 tbsp Dill, chopped
- 1 Lemon, zested
Instructions:
- Combine beetroot, gin/vodka, salt, sugar, dill, and lemon zest.
- Place salmon in a dish.
- Cover salmon completely with the beetroot mixture.
- Refrigerate and cure overnight.
- Slice thinly and serve.
Nutrition Information (per serving, estimated):
- Calories: 150-200
- Protein: 20-25g
- Fat: 5-10g
- Carbohydrates: 5-10g