Just before Christmas I was browsing my reader and ran across a delicious sounding recipe from Conor over at One Man’s Meat. I decided to give it a shot as I love beets and salmon. His recipe for Gravadlax with Beetroot and Ginger -Truly a Christmas Miracle was exceptional and easy. I love to try new things and this was it, so here we go.
I used Conor’s measurements exactly but used kosher salt instead of sea salt and I also removed the skin from the salmon.
- 1 piece of salmon about 20 oz
- 5 oz kosher salt
- 5 oz granulated sugar
- 2 beetroot shredded
- 2 inches of ginger
Into the fridge it goes for “3 days and 3 nights” as Conor put it. I turned it over one time about half way through. On the fourth day I pulled it out and rinsed it off and dried with a paper towel. Wow! Would ya look at that color. It is amazing.
I sliced some nice and thin and arranged the slices on a plate and topped them with some lemon aioli, capers, black pepper and a touch of dill. The salmon had firmed up a touch and tasted delicious. You can really taste the beetroot which is very nice. I did not get a lot of ginger so I would probably double that next time. It was a touch salty for me but that can easily be remedied by using a little less salt or less time in the cure. All in all it is definitely something that should be tried if you like beets and salmon. I know I will make it again. Once again, thanks for the recipe and inspiration Conor!