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Beet and Grappa-Cured Salmon

Food Network Canada
Yields
8 servings

 

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ingredients

For one side of salmon:

½
cup sugar
½
cup salt(sea or kosher)
White peppercorns, roasted and crushed
Orange zest
1
side salmon
2
oz grappa
1
large beet

Garnish

Thin slices cucumber tossed in white balsamic vinegar
Cippolini onions braised in white wine and sugar
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directions

Step 1

Mix a half cup of sugar and a half cup of salt with crushed white peppercorns and orange zest and cover side of salmon with all the mixture evenly. Pour 2 ounces of Grappa on salmon and wrap tightly, refrigerate for 24 hours. Remove the cure with a damp cloth, and cover with grated uncooked beet (about 1 large beet per side). Cure again for another 12 hours and remove the beet cure with a damp cloth. Slice on a bias very thin starting at the tail, cutting toward the tail.

Step 2

Serve with thin slices of cucumber tossed in white balsamic vinegar and olive oil, and cippolini onions cooked slow cooked with white wine and sugar.

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