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LAST UPDATED: 19 March, 2019 PUBLISHED: 15 May, 2018 BY: Tamara 9 Comments

Beet and Gin Cured Salmon Recipe

This post may contain affiliate links, see my Privacy Policy and Disclosure Statement

Salmon soaks in fresh beet and celery juice, gin, and bitters for 24 hours, gets a spice and herb cure for 2 days, then sliced thin. Serve with bread or crackers, a preserved lemon yogurt sauce, quick pickled cucumber and sweet onion, and fresh watercress. Perfect for a spring party! #virtualbabyshower | beet and gin cured salmon | cured salmon | #salmon recipes | #spring entertaining recipes

Spring symbolizes new life, doesn’t it? Today I’m bringing you a lovely Beet and Gin Cured Salmon Recipe as part of a celebration of new life – a Virtual Baby Shower for our dear friend (and fellow food blogger) who recently welcomed a new baby boy to her family! A salmon fillet is marinated in beet and celery juices, gin, and savory herb bitters, then cured with salt, sugar, and fresh herbs. Served with Quick Pickled Cucumber and Shallots, Watercress, and Preserved Lemon Yogurt, this dish is so pretty, and sure to please!

Beet and Gin Cured Salmon Recipe - 2 mini beet and gin cured salmon sandwiches on a square white plate.

Beet and Gin Cured Salmon Recipe

Today I’m giving you just a short rundown on this amazing Beet and Gin Cured Salmon Recipe, but you’ll likely find it at the bottom if you keep scrolling.  😉 The “Reader’s Digest condensed version” is this: Start with a lovely piece of salmon with no fishy smell. Purée the beet, celery, onion, gin, and bitters, then strain through a fine mesh sieve. Pour into a zip bag. Add your prepared salmon. Marinate overnight, and up to 24 hours. Remove the salmon and pat dry. Smear with the curing ingredients, and wrap tightly with plastic wrap. Place in the refrigerator for 48 hours, turning every 12 hours or so. Wipe the cure off with a clean cloth, and slice thin to serve!

I served my Beet and Gin Cured Salmon with rye bread cut in rounds (with a biscuit cutter) that was brushed with butter and pressed in a waffle iron. Multigrain crackers or flatbread, and dense rye is great too! Accompaniments include my Easy Moroccan Preserved Lemon Yogurt Sauce with Fresh Herbs, Quick Pickled Cucumber and Shallots (recipe in the post), and fresh watercress.

So, on to #virtualbabyshower

A food blogger’s life can be a lonely one. I spend 8-12 hours per day with my computer, and at least 8 of those with only my 2 dogs for company! What’s an extrovert to do? I’ve been a member of a “Food Bloggers Support Group” for about 2 years. It’s an online chat on Facebook Messenger. They’re my friends. My colleagues. My lifeline at times. Love. These. Ladies.

When we found out our friend Meghan at Fox and Briar was expecting her first child, of course we were ecstatic! What are we to do? We live all over the globe…

We, being the foodies and drinkies (is that even a word?) that we are, decided to plan a #virtualbabyshower to honor our friend and (hopefully) send some traffic her way as she and her husband adapt to life as parents.

So, several us (that weren’t overwhelmed by pressing deadlines) have come together to celebrate our friend Meghan, her husband Kansu, and baby Finley Fox Dincer. She’s taking a little time off for family bonding, but you really ought to head over to Fox and Briar to check out her amazing recipes! This curated photo shows a few of my favorites!

Fox and Briar's collage of best recipes!

Clockwise from top left:

  • Chili Lime Shrimp Tacos
  • Rose Raspberry Sorbet Mimosas
  • Easy Sausage and Cabbage Skillet
  • Easter Bird’s Nests Mini Cheesecakes
And Now… the Menu

Spring Baby Potato Salad ♥ Midlife Croissant

Midlife Croissant's Spring Baby Potato Salad on a plate.

Beet and Gin Cured Salmon Recipe ♥ Beyond Mere Sustenance

Beet and Gin Cured Salmon Recipe - A close up shot of the beet and gin cured salmon on a plate!

BBQ Buffalo Chicken Mini Tart Pizzas ♥ Take Two Tapas
BBQ-Buffalo-Chicken-Tart- 4 tarts on a table with a small bowl.

Sparkling Pomegranate Lemon Cooler ♥ Little Sugarsnaps

Little Sugarsnaps - Sparkling Pomegranate Lemon Cooler in a pretty glass.

Rose Vodka Tonic ♥  Giraffes Can Bake

Giraffes Can Bake - a lovely Rose Vodka Tonic with rose petals in a tumbler.

Here’s to spring, new life, baby Dincer, and amazing food!

Beet and Gin Cured Salmon Recipe - beet and gin cured salmon with waffle toast and watercress and a vase with fresh flowers in the background.

Yield: 8 servings

Beet and Gin Cured Salmon Recipe

Beet and Gin Cured Salmon Recipe

Plan ahead a little, but this Beet and Gin Cured Salmon is an elegant, healthy, flavorful dish to serve for a spring event (ie. #virtualbabyshower). Served with quick pickled cucumber and sweet onion, preserved lemon yogurt, watercress, and rye bread, flatbread, or crackers, it's sure to be a favorite!

Prep Time 30 minutes
Additional Time 3 days
Total Time 3 days 30 minutes

Ingredients

Beet and Gin Cured Salmon Recipe Marinade

  • salmon fillet, (see notes)
  • 1 medium beet, peeled and cut in chunks
  • 1 stalk celery, cut in chunks
  • 1/2 medium sweet onion, cut in chunks
  • 1/2 cup gin, doesn't have to be "fancy"
  • several dashes savory bitters, (see notes)

Beet and Gin Cured Salmon Recipe Cure

  • 1 teaspoon peppercorns
  • 2 allspice berries
  • 2 juniper berries
  • 1/2 teaspoon dill seeds
  • 1 teaspoon lemon zest
  • 1/2 cup coarse sea salt
  • 1/4 cup sugar
  • 1 bunch fresh dill, coarsely chopped

Quick Cucumber and Sweet Onion Pickle

  • 1 cucumber, peeled and sliced very thin
  • 2 shallots, sliced very thin
  • 3/4 cup rice vinegar
  • 1/2 teaspoon sugar
  • 1/2 teaspoon sea salt
  • 5 allspice berries
  • 1/2 teaspoon peppercorns
  • 2 sprigs fresh thyme

To Serve

  • watercress
  • Easy Moroccan Preserved Lemon Yogurt Sauce with Fresh Herbs, (see notes)
  • rye bread, flatbread, crackers, (see notes)

Instructions

Beet and Gin Cured Salmon Recipe Marinade

  1. Prep your salmon fillet by removing any skin, fat, bones. Rinse and wipe dry.
  2. To a blender or processor, add beet, celery, and onion. Puree until smooth. Press through a fine-mesh sieve.
  3. Add the juice, gin, and bitters to a 1 gallon zip bag. Add the prepared salmon. Beet and Gin Cured Salmon in a zip bag.
  4. Zip tight. Place in the refrigerator for approximately 24 hours, turning halfway through. 
  5. Remove from the zip bag. Pat dry.

Beet and Gin Cured Salmon Recipe Cure

  1. Add peppercorn, allspice and juniper berries, and dill seed in a spice grinder or mortar. Grind or pulverize. It does not need to be fine!
  2. Add ground spices to lemon zest, salt, sugar, and dill. Mix thoroughly.
  3. Rub the cure all over the salmon fillet.

  4. Wrap with plastic wrap tightly. Place on a plate in the refrigerator. Turn ever 12 hours for 2 days.
  5. Wipe off the cure (don't rinse). Slice thin prior to serving.

Quick Cucumber and Sweet Onion Pickle

  1. Make the cucumber and shallot pickle up to 2 days in advance. Prep the cucumber and shallots. Set aside.
  2. In a small saucepan, add remaining pickle ingredients. Bring to a boil, and cook until sugar is dissolve (2-3 minutes). Remove from heat, pour into prep bowl, and cool completely.
  3. Add sliced cucumber and shallots. Pickle 30 minutes to 48 hours. Store in the refrigerator until used.

To Serve

Notes

We don't love leftover fish. Most of the time, I'm cooking for 2. I cured 16 ounces of good salmon fillet. The marinade will easily do twice that much. Buy fresh or flash frozen salmon. Know your source.

I have recently started making my own bitters. However, I've used Bittermen's Scarborough Savory Herbal Bitters and love them! Alternatively, they're optional, and you can omit!

Easy Moroccan Preserved Lemon Yogurt Sauce with Fresh Herbs is an amazing base layer for these Beet and Gin Cured Salmon finger sandwiches!

I sent hubby for dense, square rye bread (you know the type?). He couldn't find, and brought home standard rye. I used a biscuit cutter to cut rounds, brushed them with butter, and pressed them in my waffle iron. We loved them! Be creative!

Sub arugula or micro greens for the watercress if desired.

Macronutrients are an approximation only from MyFitnessPal.com. The salmon does not absorb all the brine, and there's no way to quantify toppings and base. I did include the cucumber pickle with the salmon.

 

Nutrition Information:

Yield:

8

Amount Per Serving: Calories: 229 Total Fat: 11g Carbohydrates: 11g Protein: 18g
Nutrition is an approximation and for reference purposes only!
© Tamara
Cuisine: American
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Filed Under: Appetizers | Starters | Tapas, Breakfast | Brunch | Lunch, Gluten Free Recipes, Holiday Recipes, Posts, Spring, Summer, Weekend and Entertaining

« Butterflied and Grilled Za’atar Chicken
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Comments

  1. Jane Saunders says

    15 May, 2018 at 2:59 pm

    Lots of lip-licking going on from me. I cured some salmon recently and I was impressed with the ease of the process and the results. I love all of your additions, especially the savoury bitters. I'll be surprising my man with this before too long. You've done a great job pulling us all together to create this #virtualbabyshower. Thankyou, Tamara.
    Reply
    • Tamara says

      16 May, 2018 at 9:01 am

      I'm so glad to hear you don't find the process intimidating! It really is pretty straight forward, and not a lot of "active" time. I hope hubby loves it! And it was my pleasure to coordinate this event! I love working with my blog buddies!
      Reply
  2. Mark says

    15 May, 2018 at 2:57 pm

    I really wish we could have hosted this baby shower in real life, so that I could have eaten every one of the recipes. Can't complain, though, since the cured salmon was excellent!
    Reply
    • Tamara says

      16 May, 2018 at 9:02 am

      Thank you Dr A! I'm pretty sure you'll get this one (and all of the others) before too long...
      Reply
  3. Christine | Mid-Life Croissant says

    15 May, 2018 at 12:19 pm

    Woman! This is so beautifully creative! Absolutely perfect brunch fare.
    Reply
    • Tamara says

      15 May, 2018 at 5:35 pm

      Great minds think alike C! We do tend to push that envelope a bit ;-)
      Reply
  4. Michelle says

    15 May, 2018 at 8:30 am

    This Beet and Gin Cured Salmon is perfect for spring, and even better for this Virtual Baby Shower - well, actually, would be even better if it wasn't virtual so I can enjoy some right this second!!!
    Reply

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Hola from the Rio Grande Valley in south Texas! I’m Tamara, the recipe developer, cocktail mixologist, photographer, and writer behind Beyond Mere Sustenance, Read More…

 

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