Beet Cured Salmon

Beet Cured Salmon Recipe
Make 3 days ahead.

One 2.7 lb. (1.2kg) Scottish salmon fillet
1.2 lb. (500g) granulated sugar*
1.2 lb. (500g) kosher salt*
4 orange zest
1 large bunch of dill, chopped
3 lb. (1.5kg) red beets, washed, unpeeled and shredded.

*Don’t be shy, the more salt mixture you use the better, otherwise the salmon will not be cured properly.

Cut off the tip of the fish tail. Trim excess fat off and remove bones from the fillet. Do not remove the skin. (The whole fillet can be cut in half).
Combine sugar and salt together. In a large shallow dish, coat the bottom with one-third of the salt mixture. Lay the salmon fillet skin side down. Spread orange zest all over the flesh of the fillet and coat it with a thick layer of the remaining salt mixture. Spread out the chopped dill and cover with the shredded red beets. Do not mix up beets with the salt mixture. Wrap it up and press down with a baking tray and lots of weight; 10 lb. (4.5kg) it’s fine!.. Refrigerate for 24 hours with the weight on the top during the all curing process. Next, wear gloves, flip over the fish (flesh side down); the fillet must be soaking in the salt mixture which has turned into a thick red syrup. Wrap again, top with weight and refrigerate for 24 hours more.

After 48 hours total, the flesh of the salmon fillet should be firm to the touch therefore cured or cooked. Discard liquid, dill and beets. Soak the cured fillet in cold water with the water still running until it is completely washed off and cleaned. Pat dry and store the cured salmon fillet vacuum packed to preserve freshness or in frozen bags; squeezing air out before sealing. Better freeze a couple of days before using; it will continue to cure improving its final texture. Thaw the cured salmon before using. Keep refrigerated for up to 2 weeks or keep frozen for months.

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