- Salmon fillet 600 g
- Coriander seeds 30 g
- Sugar 100 g
- Salt 100 g
- 2 oranges
- Beetroot 100 g
- The secret behind a perfect cured salmon is in flavoring you’re curing with. For a hint of exotic and aromatic starting point is to grind coriander seeds. Coriander seeds have that nice orangy flavor. And they go brilliantly well with salmon.
- Mix your coriander with 100 g of salt and 100 of sugar. It may look like a lot of salt and sugar, but once they do their job of curing the salmon, most of it will be washed away.
- Next, add zest of 2 oranges and some black pepper.
- Then, mix in 100 g of grated beetroot. Beetroot gives a sort of really nice rooty, earthy flavor, great for curing.
- Take salmon deboned fillet and put on the tray. Then, place the beetroot mixture on the top of it. Spread the beetroot over the salmon fillet.
- Next, cover your beetroot salmon with cling film. Take another tray and press over your salmon. Put something heavy on the tray. Next, place your salmon into the fridge to cure for at least 8 hours or even better overnight.
- Next, unveil your incredible beetroot cured salmon. Give your salmon a little rinse in cold water. Dry your salmon with a paper towel.
- Slice your salmon into thin strips. Serve it with toasts, some stunning bread or just as it is on a beautiful plate. If you still do not know what to cook for Thanksgiving dinner, take a look at this amazing recipe!
See: Other Fish Recipes by Gordon Ramsay