How To Make Beetroot & blackberry cured salmon
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Serves:
Ingredients
- 1 lb fresh salmon fillet
- 1 medium beetroot, grated
- 1 cup fresh blackberries
- 2 tablespoons sea salt
- 1 tablespoon sugar
- Zest of 1 lemon
- Fresh dill, for garnish
Instructions
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Place the salmon fillet skin-side down in a shallow dish.
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Combine the grated beetroot, blackberries, sea salt, sugar, and lemon zest in a blender or food processor. Blend until smooth.
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Spread the beetroot and blackberry mixture evenly over the salmon, covering all sides.
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Cover the dish tightly with plastic wrap and refrigerate for 24 hours, flipping the salmon halfway through.
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After 24 hours, remove the salmon from the dish and gently rinse off the curing mixture under cold water.
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Pat the salmon dry with paper towels and slice thinly.
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Serve the cured salmon on a platter, garnished with fresh dill.
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Enjoy!
Nutrition
- Calories : 280kcal
- Total Fat : 11g
- Saturated Fat : 2g
- Cholesterol : 62mg
- Sodium : 2227mg
- Total Carbohydrates : 16g
- Dietary Fiber : 4g
- Sugar : 10g
- Protein : 29g
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