Beet and Citrus Cured Salmon Recipe| Episode 4 of the Quarantine Cookbook| Learn to Cook

On today's episode 4 of the Quarantine Cookbook we will be making beet and citrus cured salmon. Healthy and unique, it will be a surefire way to impress your family and friends. Beet cured Salmon is a must.

As always thank you for watching.

Eat well and stay safe,
Adam Solowitz

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Music and Sound Effects from: https://www.epidemicsound.com

THE RECIPES:

Beet Cured Salmon

Cured Salmon 3 oz
Beet Top Gremolata 1 oz
Yellow Cherry Tomato’s 3 ea
Shaved Fennel 1oz
Fennel Tops 3 ea
Sm Beet Leaf 3 ea
Lemon Triangle’s 5 ea
Brioche Toasted 1 Slice
Olive Oil 1/5 oz
Kosher Salt To Taste
Pepper To Taste

Cut tomatoes in half, toss tomatoes, shaved fennel, oil, salt and pepper
Place a dollop of gremolata on a plate with gravlax
Top with fennel and tomato mixture
Cut sliced lemon wheel into 5ths and arrange on plate
Fennel tops and beet top leaves as garnish
Serve with brioche toast


Beet - Citrus Salt Cure

Red Beets Shredded 1.5 cups
Kosher Salt 1.5 oz
Sugar 1 oz
Lemon Juice 1 whole lemon squeezed
Orange Juice 1 oz
Dill Chopped 1.5 tbsp

Shred beets using a grater, squeeze excess juice from beets
Mix remaining ingredients into beets


Cured Salmon Recipe

Salmon 1.5lbs
Beet Cure 2 cups
Salt 1 oz
Dill Sprigs 5 ea
Black Pepper .5 oz

Sprinkle salt, pepper and dill on the bottom of a sheet pan or appropriately sized container to fit the salmon filet making sure it’s spread evenly
Lay salmon filet over mixture/ spread beet cure over top of salmon covering the entire filet
Cover with plastic wrap and let cure for a min of 4 hours (longer it cures the more intense the flavor will be, cure time will also depend on how thick the salmon is)


Beet Top Gremolata

Beet Tops 2 cups
Lemon Zest 1 tbsp
Lemon Juice 1 tbsp
Garlic .5 tbsp
Olive Oil ¼ cup
Chili Flake 1 tsp
Salt To Taste

Blend all ingredients in a food processor
Consistency should be rough in texture and not to wet
If too wet place mixture in a strainer to drain any excess liquid