Cured Salmon with Beetroot

Name: Cured Salmon with Beetroot
Prep time: 1450 min
Cook time: 1440 min
Yield: 10
Cuisine: Internacional
Ingredients: 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

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

Published: 16-01-2017

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.

Energy

104.7

kcal

5.24%

Carbohydrate, by difference

5.1

1.7%

Protein

13.8

27.6%

Total lipid (fat)

4.62%

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100

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Provided by

Tips

Curing is a preservation method for meats and fish that helps enhance the flavor of the preparation and keeps it for a longer time. Salt helps absorb the liquid from the product, preventing the growth of microorganisms that cause food spoilage.

Cured Salmon with Beetroot

Ingredients

Preparation

Nutritional information

Presentation

Tips

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