Updated May 8, 2018Chatelaine
To serve (optional)
- 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.
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.
NutritionCalories 125, Protein 12 g, Carbohydrates 3 g, Fat 7 g, Fibre 1209 g,
Chatelaine Quickies: Provencal pan salmon