Sea Salt and Beet Cured Salmon
Chef Adrian Beaty, chef, instructor and local food movement advocate shares an easy recipe that uses our home Province's bountiful catch of fresh salmon cured with earthy beets and Vancouver Island Sea Salt. The result is beautiful, intense, ruby-red gravlax that has hints of sweet earthiness from the beets and cider.
Portions 6 people
- 1 side salmon
- 500 ml dry cider
- 4 beets
- 2 tbsp sugar
- 6 tbsp Vancouver Island Sea Salt (fine)
Peel beets, and place in a food processor, process till finely chopped.
In a mixing bowl combine the beets with the cider, sea salt, and sugar.
Pour over the salmon, place cling film over salmon, and weigh down gently with some canned goods.
Allow salmon to sit in the fridge overnight, or 12 hours.
Remove salmon from brine, scraping off any excess brine still on salmon. Slice thin and serve.
Beautiful BC salmon cured with Vancouver Island Sea Salt and red beets.
Chef Adrian's Notes:
If people are not keen on eating fish that hasn't been "cooked" they can cook the salmon to 125-135 degrees. That will keep it moist still. they can then cool it down and break into pieces.
I served this on a bed of lightly pickled vegetables and some pea shoots. It would be great on top of a creamy potato salad with some horseradish in it. Or it could be served on a crostini with creme fraiche or a nice brie.
Red Beet and Vancouver Island Sea Salt Cured Salmon