A winter salad recipe topped with homemade beet-cured salmon from Skuna Bay.
As the chill of winter sets in across several parts of the country, comfort food is something plenty of people are craving. While salmon is often considered the ideal option for dishes foodies favor in spring and summer (guilty as charged), it’s also something that is just as sensational to savor during colder months too. In fact, a refreshing fillet can satisfy your need for a healthy pick me up when the days seem too long and the sun severely lackluster. And it was during late fall at the James Beard House that inspiration for serving this fish in all seasons could be found.
Salmon Seduction – a dinner event hosted by Skuna Bay, a Vancouver Island craft-raised salmon producer – featured a range of amazing entrees prepared by six renowned chefs from across the US. Each dish was paired with a selection of international sparkling and still wines. The quality of the fish, which is selected by one of six approved salmon experts at this small, family-run operation, was apparent in every bite. These culinary innovators’ delectable takes on Skuna Bay Salmon resulted in some seriously delicious experiences. For example, Ian Coogan of NYC-based ABC Kitchen & ABC Cocina fame brought some heat with a Mezcal-cured Salmon cooled down by Cucumber-Yogurt Relish and Golden Potato Flakes, while celebrated St. Paul, MN chef Tim McKee of Market House Collaborative dropped the temperature down a notch (but kept the taste up) with a Salmon Crudo featuring Saffron Pickled Skuna Roe and Kohlrabi. Props must also go to celebrated chef Charleen Badman of FnB in Scottsdale, AZ for her Seared Salmon with fall eggplant, tomatoes, black barley, figs and luscious Meyer lemon chermoula. 
Now that winter has come, a recipe designed with even colder months in mind is exactly what we need right now – and it’s easily enjoyed when the dish is a Beet-Cured Salmon and Winter Salad.
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Beet-Cured Salmon and Winter Salad
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Omnivore, Pescatarian
Description
Bright, vibrant flavors in every bite!
This stunning salad is perfect for a special occasion.
Ingredients
- 2 lbs (907 g) Skuna Bay Salmon (fillet or portions, skin-on and pin-bone out)
- 3 cups (710 ml) Kosher Salt
- 1 cup (237 ml) Sugar
- 1 cup (237 ml) Raw Beets (grated)
- 4 Tbsp Red Beet Juice
- 1 cup (237 ml) Vodka
- 2 Tbsp Coriander Seeds
- 2 Tbsp Pink Peppercorn
- 2 Tbsp Fennel Seed
- 2 pieces Star Anise
- 2 whole Zest of Oranges
- 1 cup (237 ml) 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
- Toast coriander seeds, fennel seeds, pink peppercorn, and star anise; let cool.
- In a large bowl, combine all cure ingredients and mix well.
- Place salmon skin-side up in a glass baking dish.
- Evenly pack the mixture over the salmon.
- Plastic wrap the baking dish and cure for 12 hours.
- Check at 12 hours, flip the salmon, and redistribute the mixture.
- Cover and cure for another 12 hours.
- After 24 hours of curing, wipe away the mixture with paper towel and refrigerate until ready to slice.
- When ready to serve, slice the fennel bulb and place in a bowl with winter leaves.
- In a small bowl, mix together the lemon juice, honey, and extra virgin olive oil.
- Season with salt and pepper to taste.
- Toss to coat.
- Serve by arranging the winter salad on a plate and topping with the beet-cured salmon.
Notes
- For a less intense beet flavor, reduce the amount of grated beets and beet juice by half.
- If Skuna Bay Salmon is unavailable, substitute with another high-quality salmon fillet, ensuring it’s skin-on and pin-bone removed.
- To extend the shelf life of the cured salmon, store it in an airtight container in the refrigerator for up to 2 days after curing.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Scandinavian
Nutrition
- Serving Size: 150g
- Calories: 350
- Sugar: 10
- Sodium: 800
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 20
- Carbohydrates: 15
- Fiber: 3
- Protein: 30
- Cholesterol: 100
Frequently Asked Questions
What is the process for making the beet-cured salmon in this recipe?
To make the beet-cured salmon, you’ll need to mix beetroot, salt, sugar, and any additional spices, then coat the salmon fillets in this mixture and let them cure in the refrigerator for a specified time.
How can I ensure the beet-cured salmon has the right texture?
After curing the salmon, it’s important to rinse off the beet mixture thoroughly and pat it dry; this will help achieve the desired texture and prevent it from being overly salty.
What are some suggested accompaniments for the winter salad topped with beet-cured salmon?
You can enhance the winter salad with ingredients like mixed greens, citrus segments, nuts, and a light vinaigrette to balance the richness of the beet-cured salmon.
