Beetroot Cured Salmon with Apple, Dill and Cucumber Salad
Beetroot is a great source of vitamin C, dietary fibre, iron, folate and magnesium. Their intense red colour is due to an antioxidant called betacyanin, which is important for a healthy heart.
Look for beetroot that has smooth skin, without splits around the top. Select those that have fresh stems and leaves that are not wilted.
Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition
Preparation time: 20 minutes
Cooking time: Begin curing process 2 days in advance
250g cooked and peeled beetroot
140g sea salt
1⁄2 cup caster sugar
3 tsp caraway seeds
2 tsp black peppercorns
1kg salmon fillet, skin on
2 green apples, cut into batons
1 small red onion, thinly sliced
1 cucumber, thinly sliced
2 tbsp extra-virgin olive oil
1/4 cup dill, finely chopped
1/2 lemon, juiced
Dill and micro herbs, to serve
To make the curing mixture, combine the beetroot, salt, sugar, caraway seeds and pepper in a food processor and whiz until smooth.
Stretch 2 large sheets of cling wrap over a flat surface and spoon over half the cure. Lay salmon on top, skin side down. Pour over remaining cure and spread evenly over salmon.
Cover salmon tightly with the wrap.
Place wrapped salmon on a chopping board and rest another chopping board on top. Weigh down with something heavy and place in the fridge for 2 days to cure. The longer you leave the curing process, the stronger the taste.
For the salad, prepare just prior to serving. Add all ingredients to a bowl and toss to combine.
When ready to serve, remove salmon from wrap and rinse under cold water. Pat dry with paper towel.
Thinly slice the salmon on an angle and serve with salad, dill and micro herbs.
Salmon will last up to one week in the fridge and can be used just like smoked salmon.