Sea Salt and Beet Cured Salmon

Sea Salt and Beet Cured Salmon

Beet and Sea Salt Gravlax

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.

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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.
Course Appetizer
Cuisine Canadian
Keyword beet cured salmon, cured salmon, sea salt
Prep Time 20 minutes
Cook Time 12 hours
Servings 6 people
Author Chef Adrian Beaty

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

Beet cured salmon

Beautiful BC salmon cured with Vancouver Island Sea Salt and red beets.

Beet cured salmon

Red Beet and Vancouver Island Sea Salt Cured Salmon 

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.
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Scott
Scott
2 months ago

Easy and amazing

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