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Beetroot Gravlax Salmon

Beetroot Gravlax Salmon

Beetroot Gravlax Salmon is a Scandinavian-inspired dish that involves curing salmon with a mixture of salt, sugar, and grated beetroot. The beetroot imparts a vibrant color and subtle earthy flavor to the salmon. Additional ingredients like dill, lemon zest, and peppercorns are often added for extra flavor.
The salmon is wrapped tightly and left to cure in the refrigerator for a few days. Once cured, the salmon is thinly sliced and served as an appetizer or part of a salad, offering a visually striking and flavorful dish.
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Prep Time 10 minutes
Course Appetizer
Cuisine international
Servings 6
Calories 200 kcal

Ingredients
  

  • 14 oz Salmon fillet with skin and boneless
  • 1 tbsp Coriander seeds
  • 4.4 oz Cooked beets grated
  • Zest of one orange
  • 1 oz Fine salt
  • 1 oz Sugar

Instructions
 

  • In a shallow dish covered with plastic wrap, place the salmon fillet skin side down.
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  • Crush the coriander seeds using a mortar and add them to a bowl with the grated beetroot, orange zest, salt, and sugar.
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  • Mix well.
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  • Cover the salmon with this marinade.
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  • Wrap tightly with plastic wrap.
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  • Place a plate on top of the salmon, add a weight on the plate, and refrigerate overnight.
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  • Slice thinly and enjoy on a toast garnished with a sprig of dill.
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Video

Notes

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Keyword Beetroot, Beetroot Gravlax Salmon, Salmon