Beet-Cured Salmon Gravlax - Food Wishes

Ingredients

• 1/4 cup Kosher Salt (fine grain, for cure mixture)
• 1/4 cup Granulated Sugar (white granulated, for cure mixture)
• 1/8 teaspoon Cayenne Pepper (pinch, adds subtle heat)
• 8 oz Fresh Salmon Fillet (boneless, skin-on, preferably wild-caught)
• 1 medium Beet (peeled and grated, about 150 g)
• 1 sheet Plastic Wrap (to cover the salmon before weighting)
• 2 layers Cheesecloth or Clean Kitchen Towel (to line the dish and wrap the salmon)

Instructions

1. Make Cure Mixture

   Combine kosher salt, granulated sugar, and a pinch of cayenne pepper in a mixing bowl; stir until evenly mixed.

   Time: PT5M

2. Prepare the Salmon and Lining

   Line a shallow dish or baking sheet with two layers of cheesecloth (or a clean kitchen towel). Place the salmon skin‑side down on the cloth.

   Time: PT5M

3. Apply First Layer of Cure

   Sprinkle roughly one‑third of the cure mixture evenly over the flesh side of the salmon.

   Time: PT2M

4. Grate Beet and Distribute

   Peel and grate the beet using a fine grater, then spread the grated beet over the cured portion to form a layer about 1/8‑1/4 inch thick. Use a fork to press it evenly.

   Time: PT5M

5. Apply Remaining Cure

   Evenly sprinkle the remaining cure mixture over the beet layer, adding a little more on the thicker side if needed.

   Time: PT2M

6. Wrap and Weight

   Fold the cheesecloth over the salmon, cover with plastic wrap, and place a flat, heavy object (e.g., a brick wrapped in foil) on top to press evenly.

   Time: PT5M

7. Cure in Refrigerator

   Transfer the weighted dish to the refrigerator and let it cure for 1½ days (approximately 36 hours).

   Time: PT36H

   Temperature: 4°C

8. Remove and Scrape Beet (Optional)

   After curing, unwrap the salmon, place it on a paper‑towel‑lined plate, and gently scrape off the grated beet with the back of a knife or spoon.

   Time: PT5M

9. Second Aging (Optional)

   Re‑wrap the salmon and refrigerate for an additional 18 hours to develop a firmer texture and deeper flavor.

   Time: PT18H

   Temperature: 4°C

10. Slice and Serve

    Using a very sharp thin knife, slice the gravlax at a 45‑degree angle into thin ribbons. Serve on toasted bagels with cream cheese, capers, and optional fresh dill.

    Time: PT10M

Nutrition Facts

Calories

210

Protein

22 g

Carbohydrates

4 g

Fat

12 g

Fiber

1 g