New Recipes Beet and Grappa-Cured Salmon - ★Cooking Recipes★

Directions for: Beet and Grappa-Cured Salmon

Ingredients

For one side of salmon:

cup sugar

cup salt(sea or kosher)

White peppercorns, roasted and crushed

Orange zest

1 side salmon

2 oz grappa

1 large beet

Garnish

Thin slices cucumber tossed in white balsamic vinegar

Cippolini onions braised in white wine and sugar

Directions

For one side of salmon:

1. Mix a half cup of sugar and a half cup of salt with crushed white peppercorns and orange zest and cover side of salmon with all the mixture evenly. Pour 2 ounces of Grappa on salmon and wrap tightly, refrigerate for 24 hours. Remove the cure with a damp cloth, and cover with grated uncooked beet (about 1 large beet per side). Cure again for another 12 hours and remove the beet cure with a damp cloth. Slice on a bias very thin starting at the tail, cutting toward the tail.

2. Serve with thin slices of cucumber tossed in white balsamic vinegar and olive oil, and cippolini onions cooked slow cooked with white wine and sugar.

Garnish

See more: No-Cook, Dinner, North American, Fish, Main, Lunch, Quick and Easy, Vegetables, Summer, Appetizer