Beetroot Cured Salmon Gravlax Recipe
This Scandinavian-inspired salmon beet gravlax combines the vibrant flavors of beet, juniper, and herbs with the richness of salmon, creating a delicately cured dish perfect for any meal from brunch to dinner.
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Calories: 180kcal
Equipment
- Box grater
- Food Processor
- Mixing Bowl
- Plastic Wrap
- Parchment Paper
- Rimmed baking sheet
Ingredients
- 1 pound center-cut salmon
- 1 large red beet unpeeled
- 1 cup granulated sugar
- 2 cups kosher salt
- 5 juniper berries toasted and coarsely ground
- 1 teaspoon black peppercorns toasted and coarsely ground
- 2 tablespoons lemon zest
- 1/2 cup roughly chopped dill stems included
- 1/3 cup roughly chopped tarragon
- 1 tablespoon gin
Instructions
- Grate the raw beet using the biggest holes on a box grater and transfer to a food processor.
- Add sugar, salt, juniper, and peppercorns to the food processor and pulse until sandy.
- Mix in lemon zest, dill, and tarragon with your hands.
- Splash gin on salmon and coat evenly.
- Layer beet-salt mixture on salmon, wrap tightly in plastic and parchment, then weigh down with baking sheets and weights.
- Refrigerate for 16-18 hours, flip salmon, reweigh, and refrigerate another 16-18 hours.
- Rinse and pat dry the cured salmon, slice horizontally between skin and flesh.
- Serve with eggs, pasta, toast, or cream cheese.
Nutrition
Calories: 180kcal | Carbohydrates: 8g | Protein: 20g | Fat: 9g | Sodium: 2700mg | Fiber: 1g | Sugar: 6g