Chef Recipe: Red Beet Cured Salmon

April 27, 2016 | Main Entree


Celebrity Chef Barret Beyer puts a very unique twist on a traditional preparation. Adding a red beet to cured salmon will “wow” your guests and make you the celebrity chef of your dinner party.


Red Beet Cured Salmon


In the bottom of plastic container make a layer of Kosher Salt and place salmon on top and cover with additional salt. Cover and put it in refrigerator curedsalmonfor approximately 4 hours (flipping it 1/2 way through).

Bring a medium pan to boil and add beets, crushed garlic cloves, thyme, rosemary and let boil for approximately 20 min. Remove beets from water, peel skin, cut in half and return It to the boiling water for an additional 10 min. Remove beets from liquid And continue reducing for an additional 5 minutes letting the liquid become more concentrated.

Strain into a container and Cool it down rapidly. Rinse the salt off the salmon and cover salmon with beet juice and lemon juice refrigerate for about 10hrs. Remove, slice and serve


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