Description
Bright, vibrant flavors in every bite!
This stunning salad is perfect for a special occasion.
Ingredients
Units
Scale
- 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