Recipe

Dill And Beet-cured Salmon With Cucumber Salad Recipe


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Ingredients
  • 1/4 c sugar
  • 2 tbsps sliced fresh dill
  • 2 tsps sugar
  • 1 tbsp kosher salt
  • 2 tsps coarsely ground black pepper
  •  Salad:
  • 1 (3-lb) salmon fillet, cut in half crosswise
  • 1/4 c rice vinegar
  •  Fresh dill sprigs
  • 1 1/2 c shredded peeled beets (about 2 medium)
  • 2/3 c sliced fresh dill
  •  Salmon:
  • 1/4 tsp freshly ground black pepper
  • 1/3 c kosher salt
  • 1/2 tsp crushed coriander seeds
  • 1 tsp crushed coriander seeds
  • 2 medium cucumbers, peeled, halved lengthwise, seeded, & thinly sliced

Directions
  • Step #1 To prepare salmon, mix first 5 ingredients in a small bowl.
  • Step #2 Sprinkle top one-third of dill mixture in bottom of a 13 x 9-inch baking dish.
  • Step #3 Arrange 1 salmon half, skin-side down, on dill mixture.
  • Step #4 Combine one-third of dill mixture & beets in a small bowl; spread over salmon.
  • Step #5 Top with remaining salmon half, skin-side up.
  • Step #6 Spread remaining dill mixture evenly over salmon.
  • Step #7 Cover up loosely with plastic wrap.
  • Step #8 Place a cast-iron skillet or other heavy object on top of salmon to weigh it down; put in the fridge 24 hrs.
  • Step #9 Remove skillet; set aside.
  • Step #10 Uncover salmon; carefully turn salmon stack over.
  • Step #11 Cover up loosely with plastic wrap.
  • Step #12 Place skillet on top of salmon, & put in the fridge 24 hrs.
  • Step #13 Repeat procedure one more time.
  • Step #14 To prepare salad, place cucumbers in a colander; sprinkle with 1 tbsp salt.
  • Step #15 Toss well.
  • Step #16 Drain in sink 1 hr.
  • Step #17 Place cucumbers on several layers of paper towels; cover with extra paper towels.
  • Step #18 Let stand 5 mins, pressing down every once in awhile.
  • Step #19 Combine cucumbers, vinegar, & remaining ingredients except dill sprigs.
  • Step #20 Cover up & chill 1 hr or up to 4 hrs, stirring every once in awhile; drain well.
  • Step #21 Scrape off & discard beet & salt mixtures from salmon.
  • Step #22 Discard liquid.
  • Step #23 Cut salmon into (1/8-inch-thick) slices; discard skin.
  • Step #24 Serve with salad.
  • Step #25 Garnish with dill sprigs, if desired.
  • Enjoy the Dill & Beet-Cured Salmon with Cucumber Salad recipe

Related Categories

Appetizers / Seafood
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