Salmón marinado a la remolacha

Ingredientes

• 2 pounds (1kg) Boneless Salmon Fillet
• 2 Beets (grated)
• 1 cup Fresh Dill (chopped)
• 2 teaspoons Juniper Berries (smashed)
• 1 teaspoon Whole Peppercorns (smashed)
• 1 cup Salt
• 1/2 cup Sugar
• 1/4 cup Vodka

Preparación

1. 1

   Crush Spices - place Juniper Berries and Whole Peppercorns in a Pestle and Mortar. Smash Spices until they resemble a Coarse Ground Pepper.

2. 2

   Make Beet Cure - in a bowl, mix together Grated Beets, Fresh Dill, Juniper Berry mixture, Salt Sugar and Vodka. Pro Tip: wear gloves so your fingers aren't purple from the Beets.

3. 3

   Spread - place a small amount of the Beet Mixture across a Glass Baking Pan. Place the Salmon Fillet (skin side down) on the Beets. Evenly cover Salmon Fillet with remaining Beet Mix.

4. 4

   Wrap - loosely cover Salmon with Cling Wrap. Place a heavy object on top of the fish to weigh it down. (ie. a Baking Tray with Soup Cans on it, or anything with weight).

5. 5

   Cure - refrigerate Salmon for 2-3 days until it cures and is firm to touch.

6. 6

   Rinse - scrape off the Beet Mixture off the Cured Salmon. Rinse under water before wiping with Paper Towels.

7. 7

   Serve - thinly slice the Beet Cured Salmon against the grain on an angle when ready to serve. Garnish with fresh Dill, Capers, Red Onion or Lemon Wedges.