Beet cured salmon (beet gravlax)

Name: Beet cured salmon (beet gravlax)
Prep time: 15 min
Total time: 15 min
Yield: 6 +
Ingredients: 1 lb Salmon fillet; ¼ cup coarse sea salt; ¼ cup sugar; ½ teaspoon black pepper; 1 teaspoon lemon zest; 2 tablespoon Dill; 1 cup coarsely grated beet

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
curing time
2 d
Total Time
15 mins
Servings
6 +
Calories
150 kcal
Course
Appetizer
Cuisine
Scandinavian

Beet cured salmon (beet gravlax)

Sasha Velasquez

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This cured salmon with a pretty pink tinge is easy to make and so delicious.

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Ingredients

Servings

1 lb Salmon fillet skin off or on, as you prefer
¼ cup coarse sea salt
¼ cup sugar
½ teaspoon black pepper freshly ground
1 teaspoon lemon zest optional
2 tablespoon Dill tough stems removed and finely chopped
1 cup coarsely grated beet (raw), 1 small beetroot

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Instructions

If you have any doubt on the freshness/quality of your salmon, freeze it first then defrost it before making the gravlax to get rid of any bacteria. If it has been previously frozen or it is sushi grade, no need to do this.
Trim any thin pieces from your salmon. They will likely over-cure and are best used in some other way fresh. Carefully check to see if there are any bones and remove.
Mix together the cure of salt, sugar, pepper and lemon zest in a small bowl. Separately, mix the dill into the coarsely grated raw beet.
Place a little under half of the beet mixture in a dish just slightly larger than the piece of salmon. Then sprinkle over a little less than half the salt-sugar mixture. Place the salmon, skin side down, on top. Sprinkle over the rest of the salt-sugar mixture evenly on top and then the rest of the beet mixture. Spread evenly.
Cover the fish with plastic wrap/cling film and then top with a plate or other dish, weighed down with for example a couple cans/tins. Place in the fridge and leave it to cure for 2 days until the salmon feels slightly firm and looks a little more opaque.
Drain off the liquid that has accumulated and remove the salmon from the dish. Scrape off the beet and any excess cure (some stray dill is fine) and pat the fish dry. Slice the salmon thinly across the grain, removing any skin, and serve.

Notes

Note: the nutritional information doesn't reflect that you remove most of the cure so the actual sodium and sugar levels are lower.
You can leave the skin on or remove, as you prefer.

Nutrition Information

Show Details

Calories 150kcal (8%) Carbohydrates 11g (4%) Protein 15g (30%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 2g Cholesterol 42mg (14%) Sodium 4767mg (199%) Potassium 449mg (13%) Fiber 1g (4%) Sugar 10g (20%) Vitamin A 49IU (1%) Vitamin C 2mg (2%) Calcium 17mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 6+

Amount Per Serving

Calories 150 kcal

% Daily Value*

Calories	150kcal	8%
Carbohydrates	11g	4%
Protein	15g	30%
Fat	5g	8%
Saturated Fat	1g	5%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	2g	10%
Cholesterol	42mg	14%
Sodium	4767mg	199%
Potassium	449mg	10%
Fiber	1g	4%
Sugar	10g	20%
Vitamin A	49IU	1%
Vitamin C	2mg	2%
Calcium	17mg	2%
Iron	1mg	6%