Sea Salt and Beet Cured Salmon
An easy recipe that uses one of the West Coast’s most revered ingredients, fresh salmon, with earthy beets and Vancouver Island Salt Sea Salt. The result is beautiful, intense, ruby-red gravlax that has hints of sweet earthiness from the beets and cider. The reward is a crowd pleasing appetizer for 4 – 6 people. Serve on a crostini with creme fraiche, ricotta or a nice brie, with sliced radish and cucumbers for crunch. You can also add this cured salmon to a creamy potato salad, pizza, pasta, and sushi rolls.
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.
Servings 6 people
Equipment
- Food processor
- Mixing Bowls
- Cling Film
Ingredients
- 1 side salmon
- 500 ml dry cider
- 4 beets
- 2 tbsp sugar
- 6 tbsp Vancouver Island Sea Salt (fine)
Instructions
- 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.
Notes
Beautiful BC salmon cured with Vancouver Island Sea Salt and red beets.
Red Beet and Vancouver Island Sea Salt Cured Salmon
Easy and amazing