Beet And Grappa Cured Salmon

1. 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.

2. 2

   Pour 2 ounces of Grappa on salmon and wrap tightly, refrigerate for 24 hours.

3. 3

   Remove the cure with a damp cloth, and cover with grated uncooked beet (about 1 large beet per side).

4. 4

   Cure again for another 12 hours and remove the beet cure with a damp cloth.

5. 5

   Slice on a bias very thin starting at the tail, cutting toward the tail.

6. 6

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.