Beetroot-Cured Salmon Recipe

written by Danielle Minnebo

Beetroot-Cured Salmon Credit: Danielle Minnebo

You’ll be surprised how easy this recipe is. The beetroot gives the salmon a lovely pink colour which makes for a very striking dish. I’ve done this using two salmon fillets but it would work well on a larger piece of salmon. Just make sure you multiply the curing ingredients to the size of the salmon.

Serves: 2

Ingredients

Method

  • 1 beetroot bulb, grated
  • 50g coconut palm sugar
  • 35g sea salt flakes
  • 2 salmon fillets (approx. 300g)
  • 4 tsp horseradish sauce
  • ¼ cup fresh dill leaves
  1. Add grated beetroot, coconut palm sugar and sea salt to small bowl and mix together until combined.
  2. Line roasting tray with clingfilm and spoon half of beetroot mixture into base of tray. Place salmon fillets skin side down on top of beetroot cure then spoon remaining beetroot cure over top of salmon. Wrap salmon tightly in clingfilm and keep in roasting tray. Place another roasting tray on top to help weigh it down. Place in fridge for 3 days. Every day, drain liquid from tray and turn salmon over.
  3. Just before serving, remove salmon from clingfilm and wipe off any excess beetroot curing mixture. Slice salmon as thinly as possible and place on white serving platter. Dot horseradish sauce between pieces of salmon and decorate with fresh dill.
  4. Keep in fridge right up until serving.


Discover organic at our Welbeing Directory

Like what you read? Sign up for a weekly dose of wellness


gluten-free healthy dinner

 

Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.