This light and refreshing beet cured salmon is perfect for summer and is sure to impress guests at a fraction of the cost of prepackaged store bought salmon without all the additives and preservatives.
Step 1: Prepping the center salmon loin
Pat center loin salmon dry with paper towel and remove all visible bones.
Step 2: Prepping the curing mixture
Grade raw beet with a cheese grader and mix with chopped dill. Combine with 1 cup of kosher salt and 3/4 cup of white sugar.
Step 3: Cover and wrap Salmon
Completely cover salmon with curing mixture and tightly wrap in plastic wrap.
Step 4: Weigh down salmon and refrigerate
Place plastic wrapped salmon in a shallow dish and place an additional plate on top of the salmon sandwiching it on both sides. Weigh down plate with a can or baking weights.
Step 5: Cure, rinse and enjoy!
Step 5: Cure for 24 to 48 hours in the fridge
After curing remove the salmon from the fridge rinse and pat dry and slice. That’s it! so simple, healthy and delicious.
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