July 26, 2012
Beet Cured Salmon
Salmon cured in a paste of beets, salt, sugar, lemon zest, and a splash of vodka.
Make the paste
Slather the fish, wrap it up tight, and weigh it down evenly. Refrigerate for 24 hours.
I couldn’t quite capture the contrast between the beet-red outside and lovely orange inside of the fish.
Served with roasted golden beets and crusty bread. Awesomesauce.