Beet And Grappa Cured Salmon Recipes

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BEET-CURED SALMON BREAKFAST SALAD



Beet-Cured Salmon Breakfast Salad image

Breakfast doesn't have to mean eggs, bacon or pancakes. I am a massive fan of all things vegetables and when I learned the legendary Andre De Shields was coming on the show, I knew a breakfast salad would be the perfect dish for him. We'll show you how to make a gorgeous beet-cured salmon, slice it like a professional and serve it over a bed of shaved fennel, luscious slices of avocado, quick-pickled red onions and crunchy nuts. With a dish this classy, you'll be wondering why you haven't been eating salad for breakfast until now.

Provided by Elena Besser

Categories     main-dish

Time P3DT30m

Yield 4 servings

Number Of Ingredients 20

2 medium beets, coarsely grated (about 2 cups)
1/4 cup chopped fennel fronds
1 tablespoon lemon zest (about 2 lemons)
1/2 cup kosher salt
1/4 cup granulated sugar
2 teaspoons cracked black pepper
One 1-pound skin-on salmon fillet
1/3 cup white wine vinegar
1 teaspoon kosher salt
1/2 teaspoon granulated sugar
1 small red onion, thinly sliced
1/4 cup grapefruit juice
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
1/2 cup olive oil
2 medium heads fennel, bulbs halved, bulbs and stalks thinly sliced, fronds reserved for serving
2 avocados
1 cup roasted and salted macadamia nuts (or substitute Marcona almonds)

Steps:

  • For the beet-cured salmon: In a medium bowl, combine the beets, fennel fronds and lemon zest. In a small bowl, stir together the salt, granulated sugar and black pepper.
  • Place a sheet of plastic wrap over a rimmed sheet tray and place the salmon on top of the plastic wrap, skin-side down. Pack all sides of the salmon with the salt mixture, pressing down with clean hands to secure the mixture. Next, pack on the beet mixture. Cover tightly with plastic wrap and place in the refrigerator, weighed down with another sheet tray and heavy book, to cure for 72 hours.
  • For the quickle: When the salmon is cured, combine the vinegar, salt, granulated sugar and 1/3 cup warm water in a mason jar. Shake to combine and dissolve the sugar and salt. Add the onions, close the lid, shake and set aside for 15 to 20 minutes.
  • For the citrus vinaigrette: In a medium bowl, stir together the grapefruit juice, lemon juice, Dijon, salt and white pepper. Add the olive oil and whisk to combine.
  • For the salad: Remove the beets and salt mixture from the salmon and rinse with water. Pat dry with paper towels and place on a cutting board. Using a super-sharp knife, slice the salmon thinly on an angle to get paper-thin slices. Set aside.
  • In a medium bowl, dress the fennel with half of the citrus vinaigrette and toss together to combine.
  • Cut the avocado horizontally around its equator and remove the pit. Remove the peel, place the halves cut-side down and run your knife across the avocado to cut 1/4-inch rounds.
  • Place the dressed fennel on a large plate, top with the avocado, salmon slices, quick-pickled onions and toasted macadamia nuts. Drizzle with the remaining dressing and top with fennel fronds.

BEET- AND HORSERADISH-CURED SALMON



Beet- and Horseradish-Cured Salmon image

This is a good first foray into curing because the process is simple and relatively quick and the reward considerable. Thanks to the beets, the color on the outside of the salmon is a deep, rich fuchsia. And don't be afraid to use fresh horseradish if you can find it; just be careful.

Provided by Ian Fisher

Categories     project, main course

Time P3DT30m

Yield 12 servings

Number Of Ingredients 7

6 ounces horseradish, grated fresh, or prepared, well drained
1 salmon fillet, about 3 pounds, skin on
1 pound red beets, raw, peeled and grated, juice included
1 large bunch fresh dill, roughly chopped
1/2 cup plus 2 tablespoons/5 ounces granulated sugar
1 cup plus 2 tablespoons/6 ounces kosher salt (See note.)
1/4 cup/1 ounce cracked black pepper

Steps:

  • If using fresh horseradish, peel, cut into chunks and process in a food processor, using the steel blade. Do not grate it by hand; the fumes will be overpowering. Drape the food processor with a damp towel and carefully crack the lid, under the towel, to absorb the fumes.
  • Remove pin bones from salmon and set aside. In a large stainless steel or glass bowl, combine horseradish and remaining ingredients, wearing gloves to avoid turning your hands purple.
  • Choose a nonreactive pan that is just large enough to hold the salmon fillet or line a pan with plastic wrap. Drizzle a little of the beet mixture on pan and place the salmon, skin-side down, on top. Cover the flesh with remaining beet mixture, making it thinner on tail and belly section and thicker everywhere else.
  • Cover with plastic wrap, place another pan on top, and weight with cans. Cure in refrigerator for 3 days.
  • Gently scrape off beet mixture and discard. Cut salmon in thin slices and serve. Whole fillet, well wrapped in plastic, will last 1 week refrigerated.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 5 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 251 milligrams, Sugar 24 grams

BEET-CURED SALMON



Beet-Cured Salmon image

Make this recipe your thing. Serve this vibrantly hued cured salmon with an assortment of easily assembled herbs, pickles, seedy breads, and schmears.

Categories     Bon Appétit     Salmon     Beet     Coriander     Dill     Ginger     Fish     Seafood     Breakfast

Yield Serves 8

Number Of Ingredients 14

2 teaspoons black peppercorns
2 teaspoons coriander seeds
2 teaspoons dill seeds
4 allspice berries
4 juniper berries
1 cup kosher salt
1/2 cup sugar
1 teaspoon finely grated lemon zest
1 (2-pound) skin-on, boneless salmon fillet
2 medium beets, trimmed, coarsely grated
1 bunch small dill, chopped
1 (1-inch) piece ginger, peeled, coarsely grated
Special Equipment
A spice mill or a mortar and pestle

Steps:

  • Toast peppercorns, coriander and dill seeds, allspice, and juniper berries in a dry small skillet over medium heat, tossing often, until very fragrant, about 4 minutes. Let cool, then finely grind in spice mill or with mortar and pestle. Transfer to a small bowl and mix in salt, sugar, and lemon zest.
  • Lay salmon, skin side down, on a large sheet of parchment paper set on a large rimmed baking sheet. Pack spice cure on both sides of fish, pressing to adhere. Toss beets, chopped dill, and ginger in a medium bowl to combine; pack onto both sides of fish. Fold sides of parchment over salmon, then wrap tightly in plastic. Set another baking sheet on top of salmon and weight with three 28-oz. cans or the equivalent in cookbooks or other things you have in your kitchen. Chill 2 days.
  • Unwrap salmon and wipe off aromatics and cure (don't rinse). Thinly slice to serve.
  • Do Ahead
  • Salmon can be cured 3 days ahead. Rewrap after wiping off aromatics and cure and chill.

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