Cured Salmon with Beetroot

Carlos Lieja
Delicious recipe for cured salmon with beetroot flavored with citrus such as orange, yellow lemon, and dill. This salmon, besides being tasty and healthy, is super original as we can use this preparation for all kinds of recipes like carpaccio, bagels, for canapés, anything you can think of.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 2 cups coarse salt
  • 2 tablespoons lemon zest
  • 2 tablespoons orange zest
  • 2 tablespoons dill, fresh
  • 10 pepper, fatty, crushed
  • 1/2 cups brown sugar
  • 2 cups beet, sliced
  • 2 kilos fresh salmon, whole slice
Preparation
10 mins
24h
Low
  • In a medium bowl, mix the coarse salt with the lemon and orange zest, dill, allspice, and sugar. Set aside.
  • On a tray with cling film, spread the beetroot slices to cover the surface, add some of the mixture from the bowl on top of the beetroot, place the salmon, and completely cover with the remaining mixture from the bowl.
  • Wrap the salmon very well so that the entire surface is covered with beetroot and plastic.
  • Refrigerate the salmon for 1 day to allow the flavors to infuse.
  • Remove from refrigeration, uncover the salmon from the wrapping, and remove as much salt as possible until it is clean.
  • Cut the preparation into thin slices, serve, and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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