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Beetroot Cured salmon with lemon

Gordon Ramsay's Beetroot Cured Salmon Recipe

Gordon Ramsay's beetroot salmon is an elegant starter. This salmon is marinated in a beetroot mixture seasoned with delicious spices. It has a beautiful maroon crust and can be served with salads, horseradish cream sauce, and others.
3.88 from 8 votes
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Prep Time 10 minutes
Curing Time 6 hours
Total Time 6 hours 10 minutes
Course Starters
Cuisine American
Servings 12
Calories 175 kcal

Equipment

  • Tray
  • Knife
  • Grater
  • Bowl
  • Spoons
  • Spatula
  • Cling film

Ingredients
  

  • 2 pounds Salmon
  • 14 ounces Beetroot (shredded)
  • 2 Oranges
  • 1 teaspoon Coriander Seeds
  • 2/3 cup Sugar
  • 1 cup Salt
  • 1 teaspoon Black Pepper (to taste)

Instructions
 

  • Grind the coriander seeds and add them to a bowl containing sugar, salt, and grated beetroot. Zest 2 oranges on them and mix them to combine the mixture.
  • Pour the beetroot mixture on the salmon and rub this mixture all over it. Pack this salmon in a plastic sheet and press the salmon with a tray.
  • Now, refrigerate the salmon for at least 6 hours or overnight. Remove the salmon from the plastic sheet and rinse it with cold water.
  • Cut the salmon into thin strips and serve.

Video

Nutrition

Calories: 175kcal | Carbohydrates: 17g | Protein: 16g | Fat: 5g | Cholesterol: 42mg | Sodium: 9490mg | Fiber: 1g | Sugar: 15g
Keyword American cuisine, Gordon Ramsay's beetroot cured salmon, Salmon
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