Salmon brings protein and omega-3 fats, while beetroot adds a little potassium and a vivid ruby edge without a heavy marinade. The flavor stays clean, lightly sweet, and very practical for cold platters, salads, and protein-rich breakfasts.
Slice: 10 min. Mix: 5 min. Chill in the refrigerator: 1 day.
Keto, LCHF: Recipes, Rules, Description$$$
Odessa
Pat the salmon (300 g) dry and remove any small bones if needed. Peel and coarsely grate the beetroot (120 g), then mix table salt (30 g) with allulose (10 g) and cognac (20 g) to make a moist curing blend.
Spread one third of the beetroot in the bottom of a container. Coat the salmon on all sides with the curing blend, place it on the beetroot, and cover the top and sides with the remaining beetroot so the fish is fully surrounded.
Cover the fish with a smaller lid or plate, set a light weight on top, and refrigerate for 12-24 hours. At 12 hours the flavor is milder, while at 24 hours the salmon becomes firmer and saltier.
Before serving, remove the beetroot, pat the surface dry, and slice the fish thinly. Serve the gravlax well chilled and keep leftovers refrigerated for no longer than 2-3 days.
If you have any questions about the recipe "Beet-Cured Salmon Gravlax", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
Ask a question
Looking for a source of nutrients? Check out iHerb:
DHA (Omega-3): California Gold Nutrition, DHA 700 Fish Oil, Ultra-Concentrated, 1,000 mg, 30 Fish Gelatin Softgels
