Gravlax Salmon: Beetroot Recipe

Ingredients:

• 1 pound of salmon fillet, skin on
• 1 medium beetroot, peeled and grated
• 1/4 cup of coarse sea salt
• 1/4 cup of granulated sugar
• 1 teaspoon of black pepper
• 1/4 cup of fresh dill, chopped
• 1 lemon, zest only

Instructions:

1. Place the salmon fillet skin side down on a large sheet of plastic wrap.
2. In a small bowl, mix together the grated beetroot, sea salt, granulated sugar, black pepper, dill, and lemon zest.
3. Spread the mixture evenly over the salmon, making sure to cover the flesh completely.
4. Wrap the plastic tightly around the salmon to create a package.
5. Place the wrapped salmon in a large dish, skin side down.
6. Top the salmon with a weight, such as a baking dish or a can of food.
7. Refrigerate the salmon for 2-3 days, turning the package over once a day.
8. To serve, slice the gravlax salmon thinly and serve chilled.

Verdict:

This gravlax salmon recipe with grated beetroot is a delicious and colorful twist on the classic Scandinavian dish. The beets add a subtle sweetness and earthiness to the flavorful salmon. The longer you let the salmon cure, the firmer and more flavorful it will become. Serve it with some thinly sliced bread, cream cheese, and capers for a traditional spin or enjoy it on its own as an elegant appetizer.

Serving Suggestions:

• Cut the gravlax salmon into thin slices and place on a platter.
• Accompany with thinly sliced bread, such as pumpernickel or rye.
• Add some creamy and tangy cream cheese to the platter, to complement the salmon.
• Garnish with fresh dill, lemon wedges, and capers.