Make this recipe your thing. Serve this vibrantly hued cured salmon with an assortment of easily assembled herbs, pickles, seedy breads, and schmears.
Ingredients
8 Servings
2
2
2
4
4
1
½
1
1
2
1
1
Special Equipment
Preparation
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Step 1
Toast peppercorns, coriander and dill seeds, allspice, and juniper berries in a dry small skillet over medium heat, tossing often, until very fragrant, about 4 minutes. Let cool, then finely grind in spice mill or with mortar and pestle. Transfer to a small bowl and mix in salt, sugar, and lemon zest.
Step 2
Lay salmon, skin side down, on a large sheet of parchment paper set on a large rimmed baking sheet. Pack spice cure on both sides of fish, pressing to adhere. Toss beets, chopped dill, and ginger in a medium bowl to combine; pack onto both sides of fish. Fold sides of parchment over salmon, then wrap tightly in plastic. Set another baking sheet on top of salmon and weight with three 28-oz. cans or the equivalent in cookbooks or other things you have in your kitchen. Chill 2 days.
Step 3
Unwrap salmon and wipe off aromatics and cure (don’t rinse). Thinly slice to serve.
Step 4
Do Ahead: Salmon can be cured 3 days ahead. Rewrap after wiping off aromatics and cure and chill.