AquaBeet-Cured Salmon

Adapted from Modern Potluck by Kristin Donnely

Ingredients

• 3-3½ Pound Skin- on Salmon Fillet, Halved Crossways

• 2 Beets ( or about 1 pound)

• 1 Tablespoon fennel seeds

• 1 Tablespoon ground coriander

• Zest from 2 lemons

• 1 Cup Kosher Salt

• 1 Cup Mount Cabot Maple Dry Sugar

• 8 drops of Angostura Bittters (optional)

• ¼ Cup Aquavit or Gin

A staple to much of Scandinavia - gravlax - salt and sugar-cured salmon is great for any meals. Also scoring high on the easy to impress scale with a prep time of 20 minutes. Beets add subtle flavor and glorious color. If you don’t like beets - just leave em out!

Abundant serving options with this one- try a bagel, toast, latkes, add it to a quiche, chop and toss in pasta and creme fresh, make a faux tartar, an open-faced sandwich, or a hearty salad.

1. Use tweezers to pull out salmon pin bones out of fillet. Line 9x13 inch glass or baking dish with plastic wrap. Set one of fillet half skin side down. Set other half on the platter.

2. In a food processor, pulse the bitters with fennel, coriander and lemon zest until fine and paste-like. Transfer to bowl and add maple sugar, salt and bitters.

3. Drizzle the Aquavit over both salmon fillet and rub in. Rub a thick layer of beet cure over the flesh side of salmon in the baking sheet and a thin layer on the other. Arrange the salmon piece on top of the one in a baking dish, so they’re flesh to flesh.

4. Loosely cover and place heavy plate on top to lightly apply pressure to fish.

5. Cure fish for about 48 hours, flipping over every 12.

6. Unwrap salmon and drain liquid. Use a spoon to pull of some of the cure and rinse fillets. Pat them dry with paper towels and transfer to a serving board.

7. Use a sharp knife to thinly slice on diagonal (avoiding the skin) Arrange on a platter and serve.