How to Cure Salmon

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

salmon fillet

🥗Healthier: trout fillet

💰Cheaper: canned salmon

Canned salmon is more affordable and has a similar flavor.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt is lower in fat and adds creaminess.

fresh dill

🥗Healthier: parsley

💰Cheaper: dried dill

Dried dill is more shelf-stable and cheaper.

Peel the raw beetroot and chop it into 1 centimeter cubes.

Add 250 grams of rock salt to the chopped beetroot.

Add a handful of juniper berries, a few black peppercorns, and coriander seeds to the beetroot and salt mixture.

Pour 80 mls of gin into the mixture.

Use a stick blender to blend the mixture into a paste.

Prepare a bowl with two large pieces of cling film, one laid lengthwise and one across.

Pour the beetroot marinade into the bowl.

Place the salmon skin-side up into the marinade, ensuring the flesh side is covered.

Wrap the salmon tightly in the cling film and seal it well.

Refrigerate the wrapped salmon for 48 hours.

After 48 hours, remove the salmon from the cling film and rinse it under cold water to wash off the beetroot and spices.

Pat the salmon dry with a kitchen towel.

Slice the salmon thinly along the grain.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens