Project Beet Cured Salmon

[SheilaAnn]

Started this project yesterday. A mix of salt, brown sugar, fresh dill and lemon zest. A little bit on the skin side underneath. The rest on the top. Salmon is then topped with grated fresh beets. Wrapped, weighted and resting comfortably in the fridge.

[SheilaAnn]

And the third picture…. Couldn’t figure out how to add it to the end….

[Michael_in_TX]

This is essentially what I do for lox, just without the beets. Really curious how it adds to the flavor and color!

[captainlee]

Interested in knowing how it comes out. Kind of lost my taste for salmon, maybe this could help.

[GOCS]

Curious as to the plan for the beets? Are they only for the marinade step? Will they be cooked? What will become of them?

Inquiring minds want to know.

[SheilaAnn]

GOCS the beets will be discarded with the dill cure layer.

[Draznnl]

SheilaAnn you could use the beets to make salmon flavored borscht. Not saying that would actually be edible, but you could try.

[SheilaAnn]

Draznnl I’m not going to do that. Mostly, because I do not care for borscht. Yeah, I’m not the best Polish girl.

[Sweaty Paul]

Watching!

[Elton's BBQ]

Interesting... Reminds me of grav-lox..

[SheilaAnn]

The beets only impart color. The flavor is negligible. I’ve made this in the past…. Last time I did a “gin cured” one with gin-inspired spices. Meh. I like this super simple prep. The salmon was a gift from my boss.

[SheilaAnn]

And the big reveal! I unwrapped Monday and let it rest until this morning. The filet was thin, so it cured all the way through. In the past, there was a distinct color difference like a vibrant sunset. But this was tasty!

[Elton's BBQ]

Looks very nice!

[PGH_RAM]

Beautiful color!

[mrteddyprincess]

Wow! Homerun!

[yakima]

Pls bear with me; apparently a bit slow today. If I have this right, you are using beets for the color only? They don't add flavor?
Instead of letting the salmon age gracefully, you are adding make-up?

Is this a precursor to a new line of BBQ/AR make-up? For both proteins and humans? (If smoking a pork butt, we recommend this Butthead mascara?)

[SheilaAnn]

It’s supposed to look more like this…. Below a thicker filet was used. Same cure time.



the beets are only favored by the layer of dill and lemon zest. Either you are poking fun or are truly busting balls…. I can’t tell….. and it was only two small beets, that were on their last legs anyways. Why am I defending beets? 🤣🤣🤣🤣🤣🤣🤣🤣🤣

[Alan Brice]

These are absolutely freekin gorgeous!

[DTro]

Beautiful- if I remember correctly you posted last year about doing this with amazing results. Was that the gin version mentioned above? How did this compare?

[jfmorris]

So, this is basically lox you are making, and you use the beets to just get a deeper and darker red? I am not sure if lox is brined dry or wet (thinking wet), but it seems the same in principle?

[TripleB]

Interested in doing this. Love a NY bagel (or I think it's called that). Bagel, cream cheese, lox, red onion, tomato and capers. So how did the flavor come out? I assume you were happy with the results. Anything you'd do differently? What type of salmon? Skin on or off? Curious minds want to know

[SheilaAnn]

Hi, OG recipe posted

https://pitmaster.amazingribs.com/forum/recipes-technique-food-cooking/fish-seafood-recipes/1664264-beet-cured-salmon#post1664264

TripleB i usually use king salmon. However, I was gifted the salmon for this round, so I went for it. I am guessing it was more coho because it was smaller. Skin on. After the first day of curing, it felt too soft, so that’s why I went longer. Thus, the beet color throughout.

jfmorris because the salmon + beets released so much liquid, I think I swerved from dry to wet brine category.

DTro good memory. This was the original recipe. While I love the idea of the gin-inspired flavor profile, I am happier with this simpler prep.