Salmon Beetroot Recipe

Beetroot Cured Salmon (Gin or Vodka) RecipeTin Eats

WEBMar 31, 2021 · Make beetroot cure: Place the beetroot, sugar, salt plus the gin cure OR vodka cure ingredients in a food processor. Blitz until …

Rating: 5/5(22)
1. Make beetroot cure: Place the beetroot, sugar, salt plus the gin cure OR vodka cure ingredients in a food processor. Blitz until pureed like a smoothie – about 15 seconds on high, scraping down the sides as needed.
2. Line container: Use a container into which the salmon fits snugly, but flat (Note 3). Line with two large pieces of cling wrap, overlapping one horizontally and one vertically, like a cross (so it will wrap salmon completely).
3. Place salmon in beetroot: Spread beetroot mixture on the cling wrap inside the container. Lay salmon on top, flesh side down. Press down lightly but not too firm – flesh should be fully in contact with beetroot, not base of container.
4. 48-hour cure: Wrap up securely with the cling wrap, cover with lid (or seal container with more cling wrap). Refrigerate 48 hours (do not turn).

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Salmon Salad with Beets, Arugula and Pistachios

WEBMar 5, 2021 · Preheat the oven to 450F. In a large bowl, combine 1 tbsp olive oil with the vinegar and mustard; set aside. Set a heavy ovenproof …

1. Preheat the oven to 450F. In a large bowl, combine 1 tbsp olive oil with the vinegar and mustard; set aside.
2. Set a heavy ovenproof skillet over medium-high heat and lightly spray or coat with olive oil.
3. Season the salmon on both sides with salt.
4. When the oil is very hot, add the salmon (skin side down if it’s skin-on) and use your spatula to lightly press it down to help the skin sear.

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