Line a large rimmed baking pan with several pieces of plastic wrap, extending plastic wrap over all edges of pan; set aside. Pat salmon dry with paper towels; set aside. Remove tops from beets; cut up tops and set aside. Cut beets into chunks.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
If you’re looking for a showstopper, look no further than this gorgeous beet-cured salmon. Curing salmon with the whole beet, tops and all, salt, sugar, spices and gin give this salmon a beautiful gradient of red, pink and orange.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (2-lb.) Fish Market skin-on, farm-raised center-cut Atlantic salmon fillet | ||
| 3 medium red beets with tops, scrubbed and roots removed | ||
| 1 c. kosher salt | ||
| ½ c. Hy-Vee granulated sugar | ||
| 3 tbsp. Hy-Vee whole peppercorn supreme | ||
| 2 tbsp. whole coriander seed | ||
| 1 tsp. whole cardamom | ||
| ½ c. Wild Roots cucumber & grapefruit infused gin | ||
| Sliced Hy-Vee Bakery roasted garlic sourdough, toasted; for serving | ||
| Hy-Vee whipped cream cheese, for serving | ||
| Desired toppings: fresh dill, Gustare Vita capers, drained; thinly sliced shallot; thinly sliced seedless cucumbers; coarsely ground Hy-Vee black pepper and/or lemon zest; for serving |
Things To Grab
- Large rimmed baking pan
- Plastic wrap
- Paper towels
- Cutting board
- Sharp knife
- Food processor
- Silicone spatula
- Airtight container
Directions
Place beet tops and beets, salt, sugar, peppercorns, coriander and cardamom in a food processor; cover and process until mixture forms a thick paste, stopping to scrape down sides as needed. With processor running, slowly add gin; continue processing until mixture is smooth. You should have about 4 cups.
Evenly spread half of beet mixture the width and length of the salmon in prepared baking pan.
Place salmon, flesh side down, onto beet mixture. Spread remaining half of beet mixture on top the salmon, making sure mixture covers the entire top and sides of salmon.
Wrap salmon completely in plastic wrap; refrigerate for 72 hours or up to 96 hours.
Remove salmon from refrigerator; carefully remove plastic wrap. Remove and discard beet mixture. Rinse salmon under cold water; pat very dry with paper towels. Carefully remove and discard skin. Rewrap salmon tightly in clean plastic wrap; place in an airtight container and store in refrigerator up to 3 days or freeze up to 3 months.
To serve, thinly slice salmon. Serve on top toasted bread with cream cheese and desired toppings.
Hyvee Culinary Expert Tip
Nutrition facts cannot be accurately calculated for recipes using Hy-Vee Kitchen ingredients.