Beet-Cured Salmon

Name: Beet-Cured Salmon
Ingredients: 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; A spice mill or a mortar and pestle

13 ingredients

4 steps

Ingredients

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
A spice mill or a mortar and pestle

Directions

1

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.
2

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.
3

Unwrap salmon and wipe off aromatics and cure (don't rinse). Thinly slice to serve.
4

Salmon can be cured 3 days ahead. Rewrap after wiping off aromatics and cure and chill.