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Beet Gravlax (Beet-Cured Salmon)

Beet Gravlax
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Silky, melt in your mouth texture with a vibrant color that demands center stage, beet gravlax is the ultimate holiday appetizer. If you love the rich flavor of salmon or are a fan of sushi, this festive salmon recipe is for you.

  • Author: Nicole Stover
  • Prep Time: 15
  • Curing Time: 2880
  • Total Time: 48 hours 15 minutes
  • Yield: 8 1x
  • Category: Appetizer
  • Method: Curing
  • Cuisine: Scandinavian

Ingredients

Units Scale
  • 2 pounds wild caught, skin on salmon
  • 2 medium or 1 large beet, peeled and shredded, juices retained
  • 1/2 cup kosher salt
  • 1/2 cup dark brown sugar
  • 1/4 cup fresh dill chopped
  • 2 teaspoons lemon zest
  • 1 tablespoon cracked black pepper

Instructions

  1. If you have one large piece of salmon, cut it in half making two equal pieces. Trim off any skinny edges.
  2. Spread out two to three large pieces of plastic lap, overlapping in either a baking sheet, or a baking dish.
  3. Add the salt, sugar, pepper, dill, and lemon zest to a bowl and mix, rubbing with your fingers to release the oils from the zest and dill.
  4. Sprinkle 1/4 over the salt mixture into the middle of the plastic wrap.
  5. Place the first piece of salmon skin side down on top of the salt mixture.
  6. Sprinkle 1/4 of the salt mixture over the top of the flesh of the salmon.
  7. Spread the shredded beets and their juices over the top of the salmon, allowing it to cascade down the sides. 
  8. Sprinkle 1/4 of the salt mixture over the flesh of the second piece of salmon, and then sandwich that on top of the beet topped first piece of salmon.
  9. Add the remaining curing mixture over the skin side of the second piece of salmon.
  10. Tightly wrap the salmon in the plastic wrap. You may want to add an additional layer of plastic wrap.
  11. Place the wrapped salmon into a baking dish or onto a baking sheet. Weight down the salmon. You can either use a couple baking dishes/skillets nestled in each other or use a smaller baking sheet topped with either a brick or skillet. You want fairly even weight to press down on the salmon. This will give it a better texture and make it easier to slice. 
  12. Place baking dish in the coldest part of your refrigerator and allow the same to chill for 48 hours.
  13. Every 12 hours, or twice a day for the 48 hours, drain off the excess liquid and flip the salmon so both sides are evenly weighted.
  14. After 48 hours unwrap the salmon. Brush off the excess salt/beet mixture.
  15. Give the salmon a quick rinse, and then thoroughly pat it dry.
  16. You can serve it immediately, but for best results allow it to refrigerate to chill for at least an hour prior. Keep it tightly wrapped in fresh plastic wrap.
  17. Serve and enjoy!

Notes

  1. Wear gloves every time you are handling the beets, whether it’s shredding them or removing them from the salmon. Unless pink hands are your jam!
  2. Trust the process. The 48 hour cure will give you perfectly seasoned salmon that melts in your mouth. It isn’t too salty, and the texture is like buttah.
  3. Skin on salmon is highly recommended. It makes it easier to slice when serving. 
  4. Speaking of slicing, you want to slice it as thin as possible, and on a bias. 
  5. This salmon will last up to five days in the refrigerator. Make sure to keep it tightly wrapped in plastic wrap.

Find it online: https://beachgirlgrills.com/beet-gravlax-beet-cured-salmon/