How to Cure Salmon
This is how to cure salmon with beets, sugar, salt and herbs that is delicious. We'll share lots of ways to serve cured salmon as well.
Servings: 4
Equipment
- 1 Bowl shallow, flat, 9x9" size or so
Ingredients
- 1 lb. salmon fillet
- 1 c beets grated
- 3 tbsp rock salt
- 3 tbsp powdered sugar
- 2 tsp horseradish
- 1 tsp coriander
- 1/3 tsp white pepper
- 1/2 tsp dried herbs fresh, diced, thyme or basil are great
Instructions
- Put all the ingredients for the beet mass into a blender - shredded beets, horseradish, salt, powdered sugar, and spices. Beat until the mixture is paste-like.
- Cover a plastic food container or deep bowl of suitable size with cling film.Transfer the beet mixture into the bottom and smooth it out. Rinse and pat dry the salmon with paper towels.
- Place filet skin side up in beet mixture and press down. Cover the top with cling film and refrigerate for 48 hours.
- After two days, remove the fish, rinse the fish, and dry with napkins. Slice and try. Store leftovers in a container in the refrigerator for no more than 2-3 days.
Video
Nutrition
Serving: 1oz | Calories: 201kcal | Carbohydrates: 10g | Protein: 23g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 62mg | Sodium: 5319mg | Potassium: 675mg | Fiber: 1g | Sugar: 8g | Vitamin A: 63IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg