Beetroot Cured Salmon Vibrant is a stunning culinary creation that has become a staple in my kitchen. This silky cured salmon infused with beetroot, herbs, and citrus is not just visually appealing; it’s a flavor powerhouse that elevates any occasion. Whether served as an appetizer or a main course, this vibrant salmon recipe will impress your guests and tantalize your taste buds. Let’s dive into how to create this delightful dish!
Why You’ll Love This Beetroot Cured Salmon Vibrant
This dish is not only a feast for the eyes but also packed with numerous benefits. First, it’s a great source of healthy protein, making it a nutritious choice for any meal. Second, the vibrant color of the beetroot adds visual appeal and is rich in antioxidants. Third, this salmon dish is gluten-free, catering to various dietary needs. Fourth, it’s incredibly easy to prepare, requiring minimal cooking skills. Fifth, the infusion of citrus and herbs enhances the flavor profile, creating a delightful balance between earthy and zesty. Lastly, this beetroot cured salmon can be made ahead of time, making it perfect for entertaining or meal prep!

Ingredients for Beetroot Cured Salmon Vibrant
Gather these items:
- 1.5-2 lb salmon fillet (skin on)
- 1 cup beetroot (grated)
- 0.5 cup kosher salt
- 0.5 cup granulated sugar
- 1 tbsp black pepper (cracked)
- 1 lemon zest
- 1 bunch fresh dill (chopped)
How to Make Beetroot Cured Salmon Vibrant Step-by-Step
- Step 1: Mix the beetroot cure ingredients in a bowl until well combined.
- Step 2: Coat the salmon fillet evenly with the beetroot mixture, ensuring it’s fully covered.
- Step 3: Wrap the coated salmon tightly in plastic wrap and refrigerate under a light weight for 36–48 hours, turning once.
- Step 4: After curing, rinse off the beetroot mixture, dry the salmon with paper towels, slice thinly, and serve chilled.
Pro Tips for the Best Beetroot Cured Salmon Vibrant
Keep these in mind:
- Use fresh, high-quality salmon for the best flavor.
- Ensure the salmon skin is intact to help hold the fillet together during curing.
- Experiment with different herbs like parsley or tarragon for unique flavors.
- Serve with a dollop of crème fraîche and capers for an exquisite touch.
Best Ways to Serve Beetroot Cured Salmon Vibrant
This dish can be enjoyed in various ways:
- Serve as a vibrant cured salmon appetizer on a charcuterie board.
- Pair it with a fresh salad for a light, healthy meal.
- Use it in a sandwich or bagel with cream cheese for a delightful brunch option.
Frequently Asked Questions About Beetroot Cured Salmon Vibrant
What’s the secret to perfect Beetroot Cured Salmon Vibrant?
The secret lies in the curing time; allowing the salmon to sit for 36-48 hours ensures it absorbs all the flavors, resulting in a deliciously tender fish.
Can I make Beetroot Cured Salmon Vibrant ahead of time?
Absolutely! This dish can be prepared a few days in advance, making it a great option for meal prep or entertaining.
How do I avoid common mistakes with Beetroot Cured Salmon Vibrant?
Ensure you cover the salmon completely with the cure and don’t rush the curing process; patience is key to achieving the best flavor and texture.
Variations of Beetroot Cured Salmon Vibrant You Can Try
Here are some creative twists on this recipe:
- Substitute beetroot with other vegetables like carrot for a different flavor.
- Incorporate spices like ginger or coriander for a unique taste.
- Try using different citrus fruits like orange for a sweeter note.
With its stunning color and wonderful taste, Beetroot Cured Salmon Vibrant is sure to be a hit in any gathering. Enjoy the health benefits of beetroot while indulging in a delicious salmon dish that will leave your guests asking for more!
For more delicious recipes, check out our guide on healthy salmon dishes, or learn about the benefits of beetroot. If you’re interested in meal prep tips, visit our meal prep section.
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Beetroot Cured Salmon Vibrant: 5 Reasons to Love It
- Total Time: 2880 min
- Yield: Serves 6
- Diet: Gluten Free
Description
Silky cured salmon infused with beetroot, herbs, and citrus for a vibrant homemade gravlax.
Ingredients
- 1.5–2 lb salmon fillet (skin on)
- 1 cup beetroot (grated)
- 0.5 cup kosher salt
- 0.5 cup granulated sugar
- 1 tbsp black pepper (cracked)
- 1 lemon zest
- 1 bunch fresh dill (chopped)
Instructions
- Mix beetroot cure ingredients.
- Coat salmon evenly and wrap tightly.
- Refrigerate under light weight 36–48 hours, turning once.
- Rinse, dry, slice thinly, and serve chilled.
Notes
- Prep Time: 2880 min
- Cook Time: 0 min
- Category: Main Dish
- Method: Curing
- Cuisine: Scandinavian
Nutrition
- Serving Size: 100 g
- Calories: 210
- Sugar: 6 g
- Sodium: 1000 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 50 mg
Keywords: Beetroot Cured Salmon, Gravlax, Salmon Recipe