Thanks to our CSA program we had a bounty of beets in our fridge. We made numerous beet salads, sliced raw, threaded and roasted… The boy and I never complained about the consequences of binge eating red beets.
As I was considering how should I cook my beet this week, I thought about the beet-cured trout one of the finalists, Mary Berg, made at MasterChef Canada Season 3 finale. She ended up winning that title, I’m sure in part due to that fantastic trout!
Curing is a technique I have never experimented with before. I am always eager to try new cooking techniques on familiar everyday ingredients. With simple ingredients and patience, I made this vibrant red cured salmon.
Prep time: 30 minutes + 3 days of curing time
- 1.5lb skin-on salmon fillet
- 100g table sugar
- 40g grainy mustard
- 120g beet, coarsely grated (no need to peel)
- 70g sea salt
- Line a large baking sheet with at least two layers of cling film. Place salmon fillet skin down on the baking sheet, run your hand along the fillet to make sure all pin bones are out.
- Mix all curing ingredients in a bowl. Place about one third of the cure under the fillet and the rest on top of the fillet. Tightly wrap the fillet with cling film.
- Press the fillet with weights (I used another baking tray filled with heavy vegetables). Leave the fillet in the fridge for at least three days.
There will be a lot of liquid leaking out, so pour out the extra liquid daily.
- To serve, simply unwrap the cling film and wipe off the cure. Slice the cured salmon into thin slices. Can be stored in the fridge for up to a week, but trust me they won’t last that long.