Your brunch just got a little bit better! This beet-cured salmon is just as delicious as it is photogenic. An overnight cure in a zesty, salty-sweet brine provides an irresistible flavor, while the rich color from the beets produces the most stunning pink hue. Serve this on a bagel with cream cheese and you definitely won’t be disappointed!
This salmon is inspired by our travels and stay at the The Ballantyne, A Luxury Collection Hotel, in Charlotte, North Carolina. To learn more about our Southern Tour with The Luxury Collection, click here!
- 2 teaspoons black peppercorns
- 2 teaspoons cumin seeds
- 2 teaspoons fennel seeds
- 11/4 cups kosher salt
- 1/2 cup sugar
- 2 teaspoons finely grated lemon zest
- 2 teaspoons finely grated orange zest
- 1 3-pound skin-on salmon fillet, pin bones removed
- 2 medium beets, peeled and coarsley grated
- 1 small bunch dill, chopped
Toast peppercorns, cumin seeds and fennel seeds in a dry small skillet over medium heat until very fragrant, about 5 minutes. Let cool, then finely grind with mortar and pestle. Transfer to a small bowl and mix in salt, sugar, lemon zest, and orange zest.
Lay salmon, skin side down, on cheesecloth set on a large rimmed baking sheet . Pack spice cure on both sides of fish, pressing to adhere. Toss beets and chopped dill in a medium bowl to combine; pack onto both sides of fish. Bring up the sides of the cheesecloth and wrap them snugly around the fish. Once tightly wrapped, arrange the fillet, flesh-side up, on the rack. Rest a slightly smaller rimmed baking sheet or other flat, rimmed vessel on top of the fish. Put something that weighs about 3 lb on the top baking sheet. Place the weighted salmon in the refrigerator for at least 2 days, or up to 5 days then wrap tightly in plastic.
Unwrap salmon and wipe off aromatics and cure (don’t rinse). Thinly slice to serve.