Beet-Cured Salmon Recipe
- 2 teaspoons black peppercorns
- 2 teaspoons coriander seeds
- 2 teaspoons dill seeds
- 4 allspice berries
- 4 juniper berries
- 1 cup kosher salt
- 1/2 cup sugar
- 1 teaspoon finely grated lemon zest
- 1 (2-pound) skin-on, boneless salmon fillet
- 2 medium beets, trimmed, coarsely grated
- 1 bunch small dill, chopped
- 1 (1-inch) piece ginger, peeled, coarsely grated
- A spice mill or a mortar and pestle
- Toast peppercorns, coriander and dill seeds, allspice, and juniper berries in a dry small skillet over medium heat, tossing often, until very fragrant, about 4 minutes. Let cool, then finely grind in spice mill or with mortar and pestle. Transfer to a small bowl and mix in salt, sugar, and lemon zest.
- Lay salmon, skin side down, on a large sheet of parchment paper set on a large rimmed baking sheet. Pack spice cure on both sides of fish, pressing to adhere. Toss beets, chopped dill, and ginger in a medium bowl to combine; pack onto both sides of fish. Fold sides of parchment over salmon, then wrap tightly in plastic. Set another baking sheet on top of salmon and weight with three 28-oz. cans or the equivalent in cookbooks or other things you have in your kitchen. Chill 2 days.
- Unwrap salmon and wipe off aromatics and cure (don’t rinse). Thinly slice to serve.
- Salmon can be cured 3 days ahead. Rewrap after wiping off aromatics and cure and chill.
