Beet-cured salmon and winter salad
Indulge in the exquisite flavors of beet-cured salmon paired with vibrant winter salad, bursting with freshness and a symphony of savory and zesty tastes.
Ingredients:
- 2 lbs. (Skuna Bay Salmon (fillet or portions, skin-on and pin-bone out))
- 3 cups (Kosher Salt)
- 1 cup (Sugar)
- 1 cup (Raw Beets (grated))
- 4 Tbsp. (Red Beet Juice)
- 1 cup (Vodka)
- 2 Tbsp. (Coriander Seeds)
- 2 Tbsp. (Pink Peppercorn)
- 2 Tbsp. (Fennel Seed)
- 2 pieces (Star Anise)
- 2 Zest of Oranges (whole)
- 1 cup (Fresh Dill (chopped))
- 1 bulb (Fennel (finely sliced))
- 1 large handful (Winter Leaves (peppery leaves will do))
- 2 tsp. (Lemon Juice)
- 1 tsp. (Honey)
- 1 Tbsp. (Extra Virgin Olive Oil)
Instructions:
- Roast a mixture of spices - coriander seeds, fennel seeds, pink peppercorn, and star anise - and allow them to cool. Combine all the cure ingredients in a large bowl and stir well. Place the salmon with the skin side facing up in a glass baking dish. Spread the mixture evenly over the salmon. Cover the baking dish with plastic wrap and let it cure for 12 hours. After 12 hours, turn the salmon over, redistribute the mixture, cover, and cure for another 12 hours. Once the salmon has cured for a total of 24 hours, remove the mixture using paper towels and store it in the refrigerator until ready to slice. When you're prepared to serve, slice the fennel bulb and place it in a bowl with winter greens. In a separate small bowl, whisk together lemon juice, honey, and extra virgin olive oil. Season with salt and pepper to your liking. Toss the salad ingredients with the dressing. To serve, arrange the winter salad on a plate and place the beet-cured salmon on top.
Summary:
- Calories: 3492 kcal
- Fat: 127 g
- Protein: 196 g
- Carbs: 270 g
- Potassium: 4957 mg
- Magnesium: 423 mg