Dill And Beet-Cured Salmon With Cucumber Salad Recipe

Name: Dill And Beet-Cured Salmon With Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salmon:; 2/3 cup chopped fresh dill; 1/3 cup kosher salt; 1/4 cup sugar; 2 teaspoons coarsely ground black pepper; 1 teaspoon crushed coriander seeds; 1 (3-pound) salmon fillet, cut in half crosswise; 1 1/2 cups shredded peeled beets (about 2 medium); Salad:; 2 medium cucumbers, peeled, halved lengthwise, seeded, and thinly sliced; 1 tablespoon kosher salt; 1/4 cup rice vinegar; 2 tablespoons chopped fresh dill; 2 teaspoons sugar; 1/2 teaspoon crushed coriander seeds; 1/4 teaspoon freshly ground black pepper; Fresh dill sprigs

Servings: persons

Salmon:
2/3 cup chopped fresh dill
1/3 cup kosher salt
1/4 cup sugar
2 teaspoons coarsely ground black pepper
1 teaspoon crushed coriander seeds
1 (3-pound) salmon fillet, cut in half crosswise
1 1/2 cups shredded peeled beets (about 2 medium)
Salad:
2 medium cucumbers, peeled, halved lengthwise, seeded, and thinly sliced
1 tablespoon kosher salt
1/4 cup rice vinegar
2 tablespoons chopped fresh dill
2 teaspoons sugar
1/2 teaspoon crushed coriander seeds
1/4 teaspoon freshly ground black pepper
Fresh dill sprigs

1
To prepare salmon, combine first 5 ingredients in a small bowl. Sprinkle one-third of dill mixture in bottom of a 13 x 9-inch baking dish. Arrange 1 salmon half, skin-side down, on dill mixture. Combine one-third of dill mixture and beets in a small bowl; spread over salmon. Top with remaining salmon half, skin-side up. Spread remaining dill mixture evenly over salmon. Cover loosely with plastic wrap. Place a cast-iron skillet or other heavy object on top of salmon to weigh it down; refrigerate 24 hours.
2
Remove skillet; set aside. Uncover salmon; carefully turn salmon stack over. Cover loosely with plastic wrap. Place skillet on top of salmon, and refrigerate 24 hours. Repeat procedure one more time.
3
To prepare salad, place cucumbers in a colander; sprinkle with 1 tablespoon salt. Toss well. Drain in sink 1 hour. Place cucumbers on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Combine cucumbers, vinegar, and remaining ingredients except dill sprigs. Cover and chill 1 hour or up to 4 hours, stirring occasionally; drain well.
4
Scrape off and discard beet and salt mixtures from salmon. Discard liquid. Cut salmon into (1/8-inch-thick) slices; discard skin. Serve with salad. Garnish with dill sprigs, if desired.

120

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Salmon:, 2/3 cup chopped fresh dill, 1/3 cup kosher salt, 1/4 cup sugar, and more.

Yes, Dill And Beet-Cured Salmon With Cucumber Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Dill And Beet-Cured Salmon With Cucumber Salad

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