Description
Elevate any gathering with this stunning and flavorful Beet, Orange, and Dill Cured Salmon that’s easy to make and sure to impress.
Ingredients
Scale
- 1 pound of fresh salmon fillet, skin on
- 1 medium beet, peeled and grated
- 1 orange, zested and juiced
- 1/2 cup of fresh dill, chopped
- 1/4 cup of sea salt
- 1/4 cup of granulated sugar
- Freshly cracked black pepper to taste
Instructions
- Prepare the cure: In a bowl, mix the grated beet, orange zest, dill, sea salt, and sugar until well combined.
- Apply the cure: Place the salmon skin-side down in a shallow dish. Evenly distribute the beet mixture over the salmon.
- Wrap it up: Cover the dish tightly with plastic wrap and let it cure in the refrigerator for at least 24 hours.
- Rinse and dry: Remove the salmon from the fridge and rinse off the cure under cold water, then pat it dry with paper towels.
- Slice and enjoy: Using a sharp knife, slice the salmon thinly and serve as desired.
Notes
Select high-quality salmon for the best results. The longer you let it cure, the better the flavors meld together.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Curing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 60mg
Keywords: cured salmon, beet salmon, citrus salmon, gourmet appetizer, easy salmon recipes