1 1/2 cups
1 1/2 cups
To serve (optional)
Flatbread crackers or pumpernickel
- COMBINE salt, sugar and dill in a small bowl. Lay 2 large sheets of plastic wrap, lengthwise, on a rimmed baking sheet, overlapping by about 3 in. Spread half of the salt mixture onto the plastic wrap to an area the size of the salmon fillet. Lay salmon on top, skin-side down.
- COMPLETELY cover salmon with grated beets, patting them down to coat well, then top with remaining salt mixture. Wrap tightly in plastic wrap. Top with a second baking sheet. Weigh down salmon by placing heavy objects, such as canned foods, on top sheet. Refrigerate and let cure for 48 hours.
- UNWRAP salmon, then scrape off and discard salt mixture. Wipe clean with paper towels.
- CUT salmon into thin slices with a sharp knife. Arrange slices on a platter and serve with flatbread or pumpernickel, cream cheese, shaved red onion, cucumbers, capers, fresh dill, microgreens and lemon wedges.
Chatelaine Quickies: Provencal pan salmon
Nutrition (per serving)
- 12 g,
- 3 g,
- 7 g,
- 1209 g,
Kitchen Tip: Cured salmon gravlax is an excellent make-ahead brunch dish because the curing time means all your prep is done long before your guests arrive.
Kitchen Tip: Wear rubber gloves and an apron while removing salmon from cure to avoid stains on clothes and hands.