Gordon Ramsay Beetroot Cured Salmon Recipe 

This delicious beetroot-cured salmon recipe, inspired by Gordon Ramsay, is a quick and simple way to impress your guests. With its vibrant beetroot and coriander flavor, it’s perfect as an appetizer. The earthy sweetness of beetroot adds a unique twist, making this dish both nutritious and mouthwatering.

Ingredients Needed:

• 600g salmon fillet (deboned)
• 30g coriander seeds
• 100g sugar
• 100g salt
• Zest of 2 oranges
• 100g beetroot, grated
• Black pepper (to taste)

How To Make Beetroot Cured Salmon Recipe?

1. Prepare the Coriander Mixture: Grind the coriander seeds using a mortar and pestle or grinder. Mix them with the salt and sugar in a bowl.
2. Add Orange Zest and Beetroot: Zest the oranges and add to the salt-sugar-coriander mixture. Stir in the grated beetroot and black pepper.
3. Cure the Salmon: Place the deboned salmon fillet on a tray. Spread the beetroot mixture evenly over the salmon.
4. Press the Salmon: Cover the salmon with cling film. Place another tray on top and weigh it down with something heavy, like cans or a cast iron skillet.
5. Refrigerate: Put the salmon in the fridge to cure for at least 8 hours, preferably overnight.
6. Rinse and Dry: After curing, rinse the salmon with cold water and pat dry with paper towels.
7. Slice and Serve: Slice the cured salmon into thin strips and serve with toast, bread, or as is on a beautiful plate.

Recipe Tips:

• Use Fresh Salmon: Always choose fresh, good-quality salmon for the best taste.
• Grind the Coriander: Grinding coriander seeds helps release more flavor.
• Let It Cure Overnight: Curing the salmon overnight gives better flavor.
• Wash the Salmon: Rinse the salmon after curing to remove extra salt and beetroot.
• Slice Thinly: Slice the cured salmon thin for the best texture and flavor.

How To Store Leftovers?

• Refrigerate: Place the leftover beetroot-cured salmon in an airtight container or wrap it tightly in cling film. Store it in the refrigerator for up to 5 days.
• Freeze: Beetroot-cured salmon can be frozen for up to 1 month. Wrap it tightly in plastic wrap, followed by aluminum foil, or place it in a freezer-safe container. To serve, thaw it in the refrigerator overnight and enjoy chilled.

Nutrition Facts:

• Calories: 150 kcal
• Total Fat: 9g
• Saturated Fat: 1.2g
• Cholesterol: 50mg
• Sodium: 400mg
• Potassium: 300mg
• Total Carbohydrate: 5g
• Dietary Fiber: 1g
• Sugars: 3g
• Protein: 15g

Gordon Ramsay Beetroot Cured Salmon Recipe 

Author: Hamdi Saidani Cooking Method:Curing Cuisine:Sandinavian Courses:Appetizers Recipe Keys: B Beetroot Cured Salmon Recipe

Difficulty:BeginnerPrep time: 15 minutesCook time: minutesRest time:8 hours Total time:8 hours 15 minutesServings:6 servingsCalories:150 kcal Best Season:Suitable throughout the year

Description

This delicious beetroot-cured salmon recipe, inspired by Gordon Ramsay, is a quick and simple way to impress your guests. With its vibrant beetroot and coriander flavor, it’s perfect as an appetizer. The earthy sweetness of beetroot adds a unique twist, making this dish both nutritious and mouthwatering.

Ingredients

• 600g salmon fillet (deboned)
• 30g coriander seeds
• 100g sugar
• 100g salt
• Zest of 2 oranges
• 100g beetroot, grated
• Black pepper (to taste)

Instructions

1. Prepare the Coriander Mixture: Grind the coriander seeds using a mortar and pestle or grinder. Mix them with the salt and sugar in a bowl.
2. Add Orange Zest and Beetroot: Zest the oranges and add to the salt-sugar-coriander mixture. Stir in the grated beetroot and black pepper.
3. Cure the Salmon: Place the deboned salmon fillet on a tray. Spread the beetroot mixture evenly over the salmon.
4. Press the Salmon: Cover the salmon with cling film. Place another tray on top and weigh it down with something heavy, like cans or a cast iron skillet.
5. Refrigerate: Put the salmon in the fridge to cure for at least 8 hours, preferably overnight.
6. Rinse and Dry: After curing, rinse the salmon with cold water and pat dry with paper towels.
7. Slice and Serve: Slice the cured salmon into thin strips and serve with toast, bread, or as is on a beautiful plate.

Notes

• Use Fresh Salmon: Always choose fresh, good-quality salmon for the best taste.
• Grind the Coriander: Grinding coriander seeds helps release more flavor.
• Let It Cure Overnight: Curing the salmon overnight gives better flavor.
• Wash the Salmon: Rinse the salmon after curing to remove extra salt and beetroot.
• Slice Thinly: Slice the cured salmon thin for the best texture and flavor.

Keywords:Gordon Ramsay Beetroot Cured Salmon Recipe